Double Tomato Bruschetta

Name: Double Tomato Bruschetta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps balsamic vinegar; 1 French baguette; 59 milliliters fresh basil, stems removed; 3 cloves minced garlic; 0 teaspoons ground black pepper; 59 milliliters olive oil; 6 roma (plum) tomatoes, chopped; 0 teaspoons salt; 473 milliliters shredded mozzarella cheese; 118 milliliters sun-dried tomatoes, packed in oil

Double Tomato Bruschetta might be a good recipe to expand your hor d'oeuvre repertoire. This vegetarian recipe serves 12. One portion of this dish contains around 7g of protein, 10g of fat, and a total of 173 calories. From preparation to the plate, this recipe takes around 35 minutes. It is a very reasonably priced recipe for fans of Mediterranean food. If you have ground pepper, sun-dried tomatoes, salt, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven on broiler setting.

Equipment you will use

Oven

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Ingredients you will need

Sun Dried Tomatoes

Roma Tomato

Olive Oil

Vinegar

Garlic

Pepper

Basil

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Baguette

Equipment you will use

Baking Sheet

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Ingredients you will need

Mozzarella

Baguette

Tomato

Broil for 5 minutes, or until the cheese is melted.

Ingredients you will need

Cheese

Equipment

Ingredients

Servings:

2Tbsps

balsamic vinegar 1

French baguette 59milliliters

fresh basil, stems removed 3cloves

minced garlic 0teaspoons

ground black pepper 59milliliters

olive oil 6

roma (plum) tomatoes, chopped 0teaspoons

salt 473milliliters

shredded mozzarella cheese 118milliliters

sun-dried tomatoes, packed in oil

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.