Double Tomato Bruschetta

I made homemade french bread and it all came out wonderful. The sundried tomatoes were wonderful in this. Everyone loved it!

30 minutes Prep: 15 minutes Cook: 8 minutes

88 calories per serving view nutrition facts

happyzhangbo

10 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

6	each	tomatoes	plum, chopped
1/2	cup	sundried tomatoes	packed in oil
3	cloves	garlic	minced
1/4	cup	olive oil
2	tablespoons	balsamic vinegar
1/4	cup	basil	fresh, stems removed
1/4	teaspoon	salt
1/4	teaspoon	black pepper	ground
1	each	bread, french baguette
2	cups	mozzarella cheese	shredded

Directions

Preheat the oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper.

Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices.

On a baking sheet, arrange the baguette slices in a single layer.

Broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices.

Top the slices with mozzarella cheese.

Broil for 5 minutes, or until the cheese is melted.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 88g

Amount per Serving

Calories 88 67% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 155mg	6%
Total Carbohydrate 6.0g	2%
Dietary Fiber 1.0g	5%
Sugars 4.0g
Protein 3.0g	5%

Vitamin A	13%		Vitamin C	19%
Calcium	6%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to alan italian

Last Recipes Viewed

Recipe Bite

Fighting Cancer with Turmeric

by Nutritional Nancy

Turmeric is what gives curry it's brilliant colour. Now it may be protecting children against leukemia......

Member Review

Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Reviewed by Mitch61