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Nutrition Facts
Serving Size 1 (291g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 618
Calories from Fat 253		(41%)
Amount Per Serving		%DV
	Total Fat 28.2g	43%
	Saturated Fat 9.8g	49%
	Monounsaturated Fat 13.7g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 1229mg		51%
Potassium 629mg		17%
Total Carbohydrate 67.9g		22%
	Dietary Fiber 5.5g	22%
	Sugars 3.3g
Protein 24.1g		48%
detailed view... how is this calculated?

Double Tomato Bruschetta

Recipe #78100 | 17 min | 10 min prep

⁽⁶⁾ RATE IT NOW Print Recipe

By: Little Bee
Dec 6, 2003

These are really good! I always make two batches of these since the go so quickly!

SERVES 4 (change servings and units)

Ingredients

1 French baguette
6 roma tomatoes, seeded and chopped
1/2 cup sun-dried tomato packed in oil
3 cloves minced garlic
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed aand finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded mozzarella cheese

Directions

1
Preheat the oven on broiler setting.
2
In a large mixing bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper.
3
Allow the mixture to sit for 10 minutes.
4
Cut the baguette into 3/4 inch slices.
5
On a baking sheet, arrange the baguette slices in a single layer.
6
Broil for 1 to 2 minutes, until slightly brown.
7
Divide the tomato mixture evenly over the baguette slices.
8
Top the slices with mozzarella cheese.
9
Broil for 5 minutes, or until the cheese is melted.

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Featured Reviews for This Recipe

From: Ann Cecile

On Mar 23, 2009

This is a fabulous recipe. I was going to put it on zaar but see it is already here - I found it on allrecipes. Made this for New Years and it was inhaled. I made it more recently and it was not as good. I realized that I did not let the tomato mixture sit as long for the flavors to meld. Last time they as for about four hours. Also, toasting the bread before topping makes a difference in the texture of the bread, so be sure to toast first.

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From: tracierenea

On Nov 24, 2008

Wonderful! I used ciabatta instead of French bread, and skipped the cheese to make it vegan - it was great!!! Just the right amount of balsamic vinegar.

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From: Brandi Ranta

On Apr 4, 2007

OH MY GOODNESS! This is was soo good! I made it just as recipe states...well almost. I added more garlic, and didn't do the mozz cheese. Used toasted bread rounds, spooned the mixture on, and ate! Next time I'll try with the mozz, but was GREAT just as was. Thanks for posting my new favorite recipe!! YUM

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From: NcMysteryShopper

On Jul 10, 2006

Great Bruschetta! I loved the sun-dried tomatoes and the basil! I prepared all the toppings and let them marinate for about two hours before topping the baguette slices. I used Kittencal's Soft White Bagette-style Bread Kittencal's Soft White Baguette-Style Bread that i added provolone slices to the inside. Delicious! I do believe this is my new favorite bruschetta recipe.

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