{recipe: double tomato bruschetta}

{yum}

This is my second time making this recipe and I’ve decided to officially add it to my fancy appetizer repertoire. I originally found it on Allrecipes.com, my favorite go-to site for new recipes. I especially love that most of the recipes on this site have been tried repeatedly by users and have modifications and advice that can take your dish to the next level. This recipe in particular is very popular and has high ratings. I did take some advice from users however and made a couple modifications of my own which really made this dish outstanding!

Double Tomato Bruschetta:

Servings: 12

Ingredients:

·         6 roma tomatoes (it doesn’t sound like a lot as the tomatoes look small, but trust me, it is the perfect amount. Also make sure you use this type of tomato as it is a little firmer than most)

·         ½ cup of sundried tomatoes packaged in oil (I prefer mine julienned so I don’t have to chop up oily tomatoes)

·         ¼ cup of fresh basil (you can use dried basil if you don’t have fresh on hand but you sacrifice flavor; fresh ingredients are always better!)

·         3 cloves minced garlic (I add an extra clove because I looove garlic)

·         ¼ cup of olive oil

·         2 tablespoons of balsamic vinegar (make sure you use a well aged balsamic as it completely enhances the overall flavor)

·         A few shakes of garlic salt

·         ¼ teaspoon of ground black pepper

·         Mozzarella cheese (you can use parmesan if you prefer or another blend)

·         Pesto sauce

·         1 french baguette

How To:

Step 1: Pour yourself a glass of wine. Cooking is always much more fun with a little vino!

Step 2: Chop the roma tomatoes; set aside.

Step 3: Soak off some of the oil from the sundried tomatoes with paper towels; otherwise your bruschetta may be a little too oily. Set aside.

Step 4: In a large bowl combine the:

o   Roma Tomatoes

o   Sundried Tomatoes

o   Basil

o   Garlic

o   Olive Oil

o   Balsamic Vinegar

o   Garlic Salt

o   Pepper

Step 5: Cover the mixture and let it sit in your fridge for a few hours. This will allow it to marinate and create the best possible flavor.

Then after a few hours…

Step 6: Slice up your baguette into 1” slices, then brush with a little pesto sauce.

Step 7: Place your baguette slices onto a baking sheet (covered in foil so as to not get your sheet dirty) and bake at 350 degrees for a few minutes until your bread is a little toasty—-not hard! By doing this step you will keep your bread from getting too soggy from the bruschetta mixture.

Step 8: Switch your oven to a broiler setting.

Step 9: Divide the mixture amongst the toasted baguette slices then finish the job by adding cheese to the tops; be as liberal as you want with the cheese!

Step 10: Broil your bruschetta for 5 minutes or until your cheese has melted.

Step 11: Serve and enjoy!

I hope you all like this recipe. Just make sure you save enough for your guests!