Fresh, Tasty, and Easy: Twice Tomato Bruschetta

I had some leftover tomatoes & extra basil to use up, so I decided to try the bruschetta recipe I had stumbled upon earlier this week. I stopped by the store on the way home from work to pick up a baguette, and that was honestly the hardest part making this.

eating

Perfect for a bite-sized dinner side or appetizer!

Doesn’t that look delicious? It’s healthy (bonus if you’re using whole grain bread!) and tastes amazing, especially if you’re using fresh herbs.

3 roma tomatoes
2 tbsp olive oil
1/3 c sun-dried tomatoes (in oil)
1 clove minced garlic
2 tbsp olive oil
2 tbsp balsamic vinegar
1/4cup fresh basil
salt & pepper to taste
French baguette
6-7 basil leaves, de-stemmed
mozzarella cheese

1. Cut the baguette into thin slices, brush with olive oil, and toast for 3-4 minutes until browned. (Important! If they’re not browned now, they’ll be soggy at the end)

2. De-seed and chop tomatoes, garlic, and basil; mix together in large bowl. Roughly chop sun-dried tomatoes (a messy step since they’re in oil, but I know I have trouble eating the whole ones without making a mess!) and add to the mix.

ingredients

Look at those bright ingredients. Just like Christmas!

3. Add splash of olive oil, vinegar, salt & pepper, mix well. Heap mixture onto toasted baguette slices, add whole basil leaves, and top with chunks of mozzarella cheese.

4. Broil for 6-7 minutes, until the cheese is melted. Serve immediately, while hot!

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I made mine in a toaster oven, which worked wonderful. They toasted quickly and kept my kitchen from overheating (bonus in the Houston weather! Which is still hot).

Original recipe here.

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