Bruschetta is a popular appetizer and snack served in central Italy. During the summer months, bruschetta (which is pronounced bruus-ket-ta) appears on many restaurant and home menus thanks to the arrival of vine-ripened summer tomatoes and fragrant basil. At a recent family gathering, one of my sister-in-laws brought a bruschetta that was different than most I’d had before. Her recipe uses two different types of tomatoes – vine-ripened Roma tomatoes and sun-dried tomatoes. I love the intense tomato flavor that this bruschetta offers! Buon appetito!
Double Tomato Bruschetta
Allrecipes is the original source of this recipe.
* 6 roma (plum) tomatoes or other fresh vine-ripened tomatoes, diced
* 1/2 cup sun-dried tomatoes (packed in oil), diced
* 3 cloves garlic, minced
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, chiffonade
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese
1. Preheat the oven on broiler setting.
2. In a large bowl, combine the fresh tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, salt, and pepper. Allow the mixture to sit for a minimum of 10 minutes to let the flavors meld.
3. Chiffonade the basil by stacking the leaves, rolling them together lengthwise (like a cigar), and then cutting across the roll to create thin ribbons. Add to tomato mixture.
4. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
5. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
6. Broil for 5 minutes, or until the cheese is melted.
Makes 12 servings.