Double Tomato Bruschetta-Gundersen Lutheran 500 Club
Double Tomato Bruschetta
Makes 12 servings
Getting started Equipment you will need: large bowl, spoon, cutting board/knife, baking sheet Preheat oven to broil Do right away when you get home: Action step 1
6 Roma tomatoes
1/4 cup fresh basil
3 garlic cloves
1/2 cup sun-dried tomatoes
1/4 cup olive oil
2 Tbsp. Balsamic vinegar
1 tsp. black pepper
1 French baguette
8 oz. mozzarella cheese
1. Chop Roma tomatoes and basil. Mince garlic. Combine ingredients in a large bowl. Set aside.
2. Cut the baguette into 3/4- inch slices. Arrange the baguette slices in a single layer on a baking sheet. Broil for 1 to 2 minutes, until slightly brown.
3. Slice cheese to fit on top of baguette slices. Divide tomato mixture evenly over the baguette slices. Top the slices with cheese.
4. Broil for 5 minutes, or until cheese is melted.
Suggested Side Items: Grilled chicken breast and side salad
Tips: Bruschetta makes a great main dish when made on a thicker baguette and topped with sliced grilled chicken (cooking the bruschetta with chicken under the cheese helps keep the chicken from falling off).
Shopping list: Baguette Sun-dried tomatoes Roma tomatoes Mozzarella cheese (8 oz)
Check for: Balsamic vinegar Black pepper Fresh basil
Garlic Olive oil
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