Double Tomato Bruschetta
A crowd-pleasing appetizer featuring juicy Roma tomatoes and savory sun-dried tomatoes, topped with melted mozzarella on crispy baguette slices.
Ingredients
Main Ingredients
- 6 pieces Roma tomatoes, chopped (about 1½ lb)
- 0.5 cup sun-dried tomatoes packed in oil, drained and finely chopped
- 3 cloves garlic, minced
- 0.25 cup olive oil
- 1–2 Tbsp balsamic vinegar
- 0.25 cup fresh basil, finely chopped
- 0.25 tsp salt
- 0.25 tsp black pepper
- 2 cups shredded mozzarella (about 8 oz)
Optional Ingredients
- 1 pinch red pepper flakes (for heat)
- 1 drizzle honey (if tomatoes are very tart)
- 1 handful extra basil (for topping)
- 1 little grated Parmesan (mixed with mozzarella for a sharper bite)
Instructions
Preparation
- Set your oven rack about 6 inches from the heat source.
- Preheat the broiler.
- Line a baking sheet with foil for easy cleanup.
- Chop the Roma tomatoes and sun-dried tomatoes, mince the garlic, and chop the basil.
Mixing / Assembling
- In a large bowl, combine Roma tomatoes, sun-dried tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper.
- Stir well and let the mixture sit for 10–15 minutes to blend flavors.
Cooking / Broiling
- Slice the baguette into 24 pieces, about ¾-inch thick.
- Arrange slices on the prepared baking sheet.
- Broil for about 2 minutes, watching closely.
- Flip the slices and broil for about 1 minute more until toasted and lightly browned.
- Sprinkle mozzarella evenly over the bread slices.
- Broil about 1 minute, just until the cheese melts and gets a few golden spots.
Finishing
- Spoon the tomato mixture onto each cheesy toast.
- Serve immediately for the best contrast of warm cheese and cool topping.
Notes
If tomatoes are extra juicy, drain off a little liquid before topping the bread to keep it crisp. You may adjust the flavor intensity with more balsamic vinegar if needed. Monitor the broiler closely to avoid burning the toast.