This week I was asked by friend to cook something Italian for dinner. For me, the first thing that comes to mind when I think of Italian food is pasta. I decided against making pasta, since I eat it at work constantly. Instead, I chose to make this double tomato bruschetta along with an Italian Sausage and Tortellini Soup. Bruschetta is easy to make, and is a great appetizer for guests. The addition of sun-dried tomatoes to the bruschetta gives it a different texture and a little bit of a kick. These little snacks were very popular.
Double Tomato Bruschetta
Serves 8 (as an appetizer)
- 6 Roma tomatoes (seeded and chopped)
- 1/2 cup smoked sun-dried tomatoes (chopped)
- 6 cloves garlic (minced)
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 3 tbsp cup fresh basil (chopped)
- 1/4 tsp salt
- 1 tsp ground black pepper
- 1 baguette
- 1/2 cup butter (melted)
- garlic powder
- 2 cups shredded mozzarella cheese
- Preheat the oven on broil.
- In a large bowl, mix together the tomatoes, sun-dried tomatoes, half of the garlic, olive oil, vinegar, basil, salt and pepper. Let the mixture sit for 10 minutes.
- Cut the baguette into 3/4 inch slices and arrange in a single layer on a baking sheet.
- Brush butter over each slice and sprinkle with garlic powder and the remaining garlic. Broil until slightly brown (about 1-2 minutes).
- Remove the bread from the oven and spoon the tomato mixture evenly over each slice of bread.
- Top each slice with mozzarella cheese and broil until the cheese is melted (about 5 minutes).