A tasty and simple appetizer. It has a slight bite from the balsamic vinegar. Although dried basil can be used in place of fresh, it tastes better.
| Prep Time: | 15 mins |
| Cook Time: | 7 mins |
| Additional Time: | 13 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 6 roma (plum) tomatoes, chopped
- ½ cup sun-dried tomatoes, packed in oil
- 3 cloves minced garlic
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- ¼ cup fresh basil, stems removed
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 French baguette
- 2 cups shredded mozzarella cheese
Instructions
- 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.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 426 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved this recipe! I’ll need to double the amount next time.
Yummy- made exacta as written other than using fresh mozzarella cheese slices instead of shredded- less bn messy!
Fantastic!
Delicious!
Great tasting recipe full of flavor! Would pair great with a spaghetti dish
Delicious!! A little to watery. Just remove the flesh of the Roma tomatoes.
Great flavors! I’m going to have fun making it my own. Thanks for the recipe!
Really really really good! I used to always buy bruschetta from Trader Joe’s but ever since i made this recipe it’s so much better! Thank you
Loved it! I baked the baguette slices with garlic butter and a thin layer of Parmesan. Then I put Mozzarella and tomatoes on top. Mmmmm… I tried a reduced amount of olive oil, but then had to drain it out. Since sun-dried tomatoes are packed in oil, why add more? I added some oregano and small amount of Italian seasoning, plus I increased garlic to about 4-5 cloves. Great recipe! Thanks.
These were good. Will make again.
So delicious! Elegant and impressive appetizer for parties. I’m asked for this recipe every time I serve it.
I think next time I’d use about 25% less balsamic, because it was a little too acidic for my personal taste, between that & the tomato. But overall a great recipe.
the best bruschetta ever. I usually put a lil more garlic in mine cuz I love garlic.
Really yummy! Always a hit! I add some finely diced red onion and garlic powder!
I have made this recipe many times over the years and it is absolutely delicious. Make sure you seed the tomatoes. I made the baguettes from scratch – recipe from this site. We don’t order bruschetta when we go out for dinner any more because this recipe has spoiled us. Made it today with fresh basil and tomatoes from my garden – incredible! Thanks for such a great recipe!
Delicious! I’d broil bread both sides and then putt tomato mixture on it.
This recipe was perfection! I didn’t add garlic because I don’t tolerate it well, and I used the pearl mozzarella balls since that’s what I had on hand. Such a delicious recipe!
Fantastic. I’ve made this so many time. It’s pretty good without the sundried tomatoes if you are out.
This recipe was wonderful and easy to make. I did make some minor changes. I used pre-toasted, pre-sliced garlic toast, so I used less garlic than the recipe called for. I also added a small amount of finely chopped onions; and I used white balsamic vinegar. I added a thin slice of mozzarella cheese to each slice of garlic toast then added the tomato/basil mixture. I topped it with shredded mozzarella before placing in the overn….it was DELISH!
This is an excellent recipe. No changes necessary. I will definitely make it again.
This was so flavorful! Balsamic gave great acidity and zest. The best bruschetta I have had!