The overall experience in this small but absolutely great in flavors and texture with its different toppings, this Double Tomato Bruschetta makes a difference in your ordinary slice of baguette.
One of the great for-all-season dish, this Double Tomato Bruschetta offers a different flavor, texture, color and taste with its content that will make even an ordinary day special and also good to serve in any occasion and weather. Share this food and recipe with loved ones, friends and guests but be prepared because they might ask for more!
Ingredients
- French baguette: The crisp crust adds to the texture of this bruschetta.
- Plum tomato: Sour taste.
- Sun-dried tomatoes: Another texture added to this dish with the natural tomato taste.
- Mozzarella cheese: This can make the dish more exciting
- Garlic: Adds the extra distinctive taste to the bread.
- Basil: Brings minty taste.
- Balsamic Vinegar: Another unique intense taste added.
- Olive Oil: The grassy green taste.
- Salt and Black: Add to taste.
Preparation
- Preheat: Set the oven to broiler. Preheat.
- Mix: Combine the roma tomatoes, sun-dried tomatoes, basil, olive oil, vinegar, garlic, salt, and pepper in a large bowl and allow to sit for 10-15 minutes.
- Cut: Slice the baguette into 3/4-inch each. On a baking pan, lay the baguette slices. Broil until slightly brown.
- Top: Top each baguette slices with the tomato mixture. Top them with mozzarella cheese.
- Broil: Broil until the cheese melts.
Tips and Variations
- Cheese: Other cheese can be a substitute to the mozzarella.
- Chili: You can make these bruschetta hot and spicy.
Storage
This dish isn’t recommended to be stored because the tomatoes will make the baguette soggy .
Double Tomato Bruschetta
Print RecipeIngredients
- 1 French baguette
- 6 plum tomato, chopped
- 125 g sun-dried tomatoes, packed in oil
- 250 g mozzarella cheese, shredded
- 1 tbsp garlic, minced
- 4 tbsp fresh basil, stems removed
- 2 tbsp balsamic vinegar
- 2 oz olive oil
- Salt and ground black pepper to taste
Instructions
- Set the oven to broiler. Preheat.
- Combine the roma tomatoes, sun-dried tomatoes, basil, olive oil, vinegar, garlic, salt, and pepper in a large bowl and allow to sit for 10-15 minutes.
- Slice the baguette into 3/4-inch each. On a baking pan, lay the baguette slices. Broil until slightly brown.
- Top each baguette slices with the tomato mixture. Top them with mozzarella cheese.
- Broil until the cheese melts.
