Friday, 19 October 2012

Double Tomato Bruschetta(Italian)


Original recipe makes 12 servings

  1. 6 roma (plum) tomatoes, chopped
  2. 1/2 cup sun-dried tomatoes, packed in oil
  3. 3 cloves minced garlic
  4. 1/4 cup olive oil
  5. 2 tablespoons balsamic vinegar
  6. 1/4 cup fresh basil, stems removed
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon ground black pepper
  9. 1 French baguette
  10. 2 cups shredded mozzarella cheese


1. Pre-heat the oven on broiler setting.

2. In a large dish, merge the roma tomato vegetables, sun-dried tomato vegetables, beans, olive oil, apple cider vinegar, tulsi, salt, and spice up. Allow the combination to sit for 10 moments.

3. Cut the baguette into 3/4-inch pieces. On a cooking sheet, organize the baguette pieces in a single layer. Broil for 1 to 2 moments, until a little bit brown.

4. Divide the tomato combination equally over the baguette pieces. Top the pieces with mozzarella dairy products.

5. Broil for 5 moments or until the dairy products is dissolved.


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