Introduction

This Double Tomato Bruschetta is a crowd-pleasing appetizer that tastes like a little bite of summer—no matter the season. Instead of relying only on fresh tomatoes, it layers flavor using two kinds of tomatoes: juicy chopped Roma tomatoes for freshness and sun-dried tomatoes for a rich, savory punch. The result is a topping that’s bright, slightly sweet, and deeply flavorful all at once.

What makes this version extra satisfying is the melted mozzarella. You get a warm, toasty base with stretchy cheese, then a cool, herby tomato topping spooned over the top. It’s the perfect balance of hot and cold, crisp and juicy, tangy and creamy. Serve it as a starter for pasta night, as a party snack, or as a quick “something special” when you want a restaurant-style appetizer at home without much work.

Why You’ll Love This Recipe

• Bigger tomato flavor: Fresh tomatoes + sun-dried tomatoes create a richer, more layered taste.

• Fast and easy: Quick chopping, quick broil—done in about 30 minutes.

• Perfect party food: Makes plenty of pieces and looks beautiful on a platter.

• Customizable: Adjust garlic, vinegar, basil, or add-ins to match your taste.

Equipment

• Baking sheet

• Aluminum foil (for easy cleanup)

• Mixing bowl

• Knife + cutting board

• Measuring cups and spoons

• Spoon (for topping)

• Broiler-safe oven setup (rack about 6 inches from heat)

Ingredients

Main Ingredients

• 6 Roma tomatoes (about 1½ lb), chopped

• 1/2 cup sun-dried tomatoes packed in oil, drained and finely chopped

• 3 cloves garlic, minced

• 1/4 cup olive oil

• 1–2 Tbsp balsamic vinegar

• 1/4 cup fresh basil, finely chopped

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1 baguette

• 2 cups shredded mozzarella (about 8 oz)

Optional Ingredients

• Pinch of red pepper flakes (for heat)

• A drizzle of honey (if tomatoes are very tart)

• Extra basil for topping

• A little grated Parmesan mixed with mozzarella (for a sharper bite)

Instructions

Step 1: Preparation

1. Set your oven rack about 6 inches from the heat source.

2. Preheat the broiler.

3. Line a baking sheet with foil for easy cleanup.

4. Chop the Roma tomatoes and sun-dried tomatoes, mince the garlic, and chop the basil.

Step 2: Mixing / Assembling

1. In a large bowl, combine:

   • Roma tomatoes

   • sun-dried tomatoes

   • garlic

   • olive oil

   • balsamic vinegar

   • basil

   • salt and pepper

2. Stir well and let the mixture sit for 10–15 minutes if you have time.
   This short rest helps the flavors blend and slightly softens the garlic’s sharpness.

Step 3: Cooking / Broiling

1. Slice the baguette into 24 pieces, about ¾-inch thick.

2. Arrange slices on the prepared baking sheet.

3. Broil for about 2 minutes, watching closely.

4. Flip the slices and broil for about 1 minute more until toasted and lightly browned.

5. Sprinkle mozzarella evenly over the bread slices.

6. Broil about 1 minute, just until the cheese melts and gets a few golden spots.

Step 4: Finishing

1. Spoon the tomato mixture onto each cheesy toast.

2. Serve immediately for the best contrast of warm cheese and cool topping.

Tips & Notes

• Best texture tip: If your tomatoes are extra juicy, drain off a little liquid before topping the bread so the bruschetta stays crisp.

• Flavor enhancement: The sun-dried tomatoes bring intensity—taste the mixture before serving and adjust with a tiny splash more balsamic if needed.

• Common mistake to avoid: Don’t walk away from the broiler. Toast can go from perfect to burnt in seconds.

• Smart serving tip: Keep the tomato mixture separate until the last minute if serving for a party—this prevents soggy bread.

Variations

Ingredient Variations

• Add creamy contrast: Spread a thin layer of ricotta under the mozzarella.

• Olive lovers: Add chopped kalamata olives for a salty bite.

• Herb swap: Use parsley or oregano if basil isn’t available.

Dietary Variations

• Vegetarian: This recipe already fits.

• Gluten-free (modified): Use gluten-free baguette slices or toasted gluten-free bread rounds.

• Dairy-free (modified): Use dairy-free mozzarella shreds that melt well.

Storage & Make-Ahead

• Tomato topping: Store in the fridge for up to 2 days in an airtight container.

• Toasts: Toast bread ahead, cool completely, and store in a container for up to 1 day.

• Best make-ahead method: Prep topping + toast bread, then broil with cheese and assemble right before serving.

Serving Suggestions

• Pair with pasta, soup, or a big green salad.

• Serve alongside an antipasto platter with olives, roasted peppers, and nuts.

• Drinks: sparkling water with lemon, iced tea, or a light mocktail.

Time Breakdown

• Preparation Time: 15 minutes

• Cooking Time: 0 minutes

• Baking Time: 0 minutes

• Broiling Time: 4–5 minutes

• Total Time: 30 minutes

• Servings: 12 (2 bruschetta per serving)

Nutritional Information (Per Serving)

(2 bruschetta)

• Calories: 215

• Protein: 10 g

• Carbohydrates: 25 g

• Fat: 9 g

• Sodium: 426 mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. You can use cherry tomatoes instead of Roma, or swap basil with parsley. If you don’t have balsamic vinegar, a small squeeze of lemon adds brightness. Sun-dried tomatoes are key for the “double tomato” flavor, but you can reduce them slightly if you prefer a lighter taste.

Can I make this recipe ahead of time?

You can prep the tomato mixture a few hours ahead and keep it chilled. Toast the bread ahead too, but assemble right before serving to keep everything crisp.

How do I reheat it properly?

It’s best fresh, but you can re-toast the bread with cheese under the broiler for a minute. Add the tomato topping after reheating.

Can I freeze this recipe?

The tomato mixture doesn’t freeze well because fresh tomatoes change texture after thawing. You can freeze sliced baguette, then toast from frozen when needed.

Conclusion

This Double Tomato Bruschetta is a simple appetizer with big payoff—fresh, herby tomatoes paired with savory sun-dried tomatoes, all piled onto warm cheesy toasts. It’s quick enough for weeknights and impressive enough for guests. Serve it right away, and watch the platter disappear.