Sunday, September 11, 2011

Starters & Soups

Double Tomato Delicious Bruschetta


  • 6 roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • Fresh mozzarella cheese, Sliced (1 large ball)
  • 1/2 cup fresh Asiago cheese, shredded finely


  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. Place a mozzarella cheese slice on each piece of baguette, then sprinkle Asiago over the top.
  5. Broil for 5 minutes, or until the cheese is melted. 



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