Double Trouble Bruschetta Recipe
Ingredients
| 6 roma (plum) tomatoes, chopped | ||
| 1/2 cup sun-dried tomatoes, packed in oil, chopped | ||
| Garlic | 3 Clove (5gm), minced | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Balsamic vinegar | 2 Tablespoon | |
| 1/4 cup fresh basil, stems removed and chiffonade | ||
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 1 French baguette | ||
| Mozzarella cheese | 1 Cup (16 tbs), shredded | |
| Parmesan cheese | 1/4 Cup (16 tbs), shredded | |
Directions
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper.
Allow the mixture to sit for 10 minutes.
Now, preheat oven on LOW broiler setting.
Cut the baguette into 3/4 inch hard diagonal slices.
On a baking sheet, arrange the baguette slices in a single layer.
Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices.
Top the slices with a mixture of both cheeses.
Broil on MIDDLE rack for 3-5 minutes, or until the cheese is melted.
Remove from oven, let set.
Let the party begin!
Allow the mixture to sit for 10 minutes.
Now, preheat oven on LOW broiler setting.
Cut the baguette into 3/4 inch hard diagonal slices.
On a baking sheet, arrange the baguette slices in a single layer.
Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices.
Top the slices with a mixture of both cheeses.
Broil on MIDDLE rack for 3-5 minutes, or until the cheese is melted.
Remove from oven, let set.
Let the party begin!
Chef
