This has got to be the BEST bruschetta I have ever made OR eaten. The combination of flavors just works so well ~ it’s hard not to sit and eat it all. I made it several hours ahead and stuck the tomato mixture in the fridge until it was time to make it. There was some leftover so after another round of bruschetta, I used the tomato mixture in another recipe that I will post tomorrow.
Really, you HAVE to try this!
6 Roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Parmesan cheese, optional
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. You can make this ahead and let it sit in the refrigerator.
Heat your broiler.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil the slices for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Sprinkle some Parmesan over the mozzarella if desired.
Broil for 5 minutes, or until the cheese is melted. Serve immediately as they get a little soggy if they sit for a long time.
Makes 12 servings.