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Canning MANUFACTURER Fabio Leonardi

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Double Tomato Bruschetta

A delicious, and easy to prepare, traditional Italian appetizer.

Preheat oven to broil. In a large bowl, combine Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper, and let sit for 10 minutes. Cut the baguette into 3/4 inch slices and arrange on a baking sheet. Broil for 1 to 2 minutes, until slightly brown. Spread tomato mixture evenly over baguette slices and top with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.

Ingredients

10 Roma (plum) tomatoes, chopped
3/4 cup, 1 tbsp and 1 tsp sun-dried tomatoes, packed in oil
5 cloves minced garlic
1/3 cup, 1 tbsp and 1 tsp olive oil
3 tbsp and 1 tsp balsamic vinegar
1/3 cup, 1 tbsp and 1 tsp fresh basil, stems removed
1/2 tsp salt
1/2 tsp ground black pepper
1-2/3 French baguette
3-1/3 cups shredded mozzarella cheese