Double+Tomato+Bruchetta

Double Tomato Bruschetta By Spencer Brown

This appetizer originated in the Abruzzo region of Italy. Generically, this dish is served with ingredients bread, garlic, olive oil, salt and pepper, what makes this appetizer different is what region of the country you eat it in. The meat on different bruschetta dishes differ between regions… Some versions contain salami, raw pork, pig bladder, or no meat added to the bruschetta and cooked on a brustolina grill. Double Tomato Bruscheetta is a delicious appetizer and is a classic example of Italian cuisine.


 * 6 roma (plum) tomatoes, chopped
 * 1/2 cup sun-dried tomatoes, packed in oil
 * 3 cloves minced garlic
 * 1/4 cup olive oil
 * 2 tablespoons balsamic vinegar
 * 1/4 cup fresh basil, stems removed
 * 1/4 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 1 French baguette
 * 2 cups shredded mozzarella cheese

For your convenience, here is an instructional video! []
 * 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.

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