Double Tomato Bruschetta

Some of my girlfriends in NYC and I have started a tradition of Tuesday night get togethers, complete with wine of course. We also always have some sort of snack to go with our date - who doesn't get a little hungry when drinking wine & chatting with your girlfriends? You know what I'm saying...

This week I decided to provide a snack a little more exciting than our usual chips & salsa / cheese & crackers combination. I found a fantastic spin on the classic Bruschetta recipe that we all died for. The recipe can be found on AllRecipes.com (one of my favorite sites to find new & delicious recipes to try). Here is the recipe for your enjoyment:

 Double Tomato Bruschetta

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
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 Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. 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.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 2 minutes, or until the cheese is melted.(The original recipe calls for 5 minutes but it does not take nearly that long.)

 

You will definitely have extra, so either save for a later date or perhaps halve the amount of ingredients the recipe calls for (except you definitely want the whole baguette!)