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Double Tomato Bruschetta

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Ingredients

Adjust Servings:
1 french baguette
6 roma tomatoes, seeded and chopped
1/2 cup sun-dried tomato packed in oil
3 cloves minced garlic
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed aand finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded mozzarella cheese

Nutritional information

361.1
Calories
225 g
Calories From Fat
25.1 g
Total Fat
9.1 g
Saturated Fat
44.2 mg
Cholesterol
622.3 mg
Sodium
19.4 g
Carbs
2.4 g
Dietary Fiber
4.7 g
Sugars
16.1 g
Protein
202 g
Serving Size

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Double Tomato Bruschetta

Features:
    Cuisine:

    Why is the oil divided in the list of ingredients? Couldn't find any instruction about where the second part of the oil should go . . . I just used half of it in the mixture, thinking that there was already plenty of oil from the sundried tomatoes.

    • 37 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Double Tomato Bruschetta,These are really good! I always make two batches of these since the go so quickly!,Why is the oil divided in the list of ingredients? Couldn’t find any instruction about where the second part of the oil should go . . . I just used half of it in the mixture, thinking that there was already plenty of oil from the sundried tomatoes.,My grandson had to come up with an exit project from 8th grade. He chose cooking and used this recipe for his demo. We made a batch the night before so the favors would be just right, then he did his demo in front of the teachers. Unfortunately there was no kitchen so we left out the cheese and toasted the bread the day before. People could smell this wonderful aroma clear down the hall and were stopping by for their sample! Needless to say, everyone was impressed with my little chef. I will be taking this recipe to a Christmas gathering Wednesday evening and I know it will be a big hit.


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    Steps

    1
    Done

    Preheat the Oven on Broiler Setting.

    2
    Done

    in a Large Mixing Bowl, Combine the Roma Tomatoes, Sun-Dried Tomatoes, Garlic, Olive Oil, Vinegar, Basil, Salt and Pepper.

    3
    Done

    Allow the Mixture to Sit For 10 Minutes.

    4
    Done

    Cut the Baguette Into 3/4 Inch Slices.

    5
    Done

    on a Baking Sheet, Arrange the Baguette Slices in a Single Layer.

    6
    Done

    Broil For 1 to 2 Minutes, Until Slightly Brown.

    7
    Done

    Divide the Tomato Mixture Evenly Over the Baguette Slices.

    8
    Done

    Top the Slices With Mozzarella Cheese.

    9
    Done

    Broil For 5 Minutes, or Until the Cheese Is Melted.

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    Darcy Hendrix

    Plant-based pioneer exploring the world of vegan and vegetarian cuisine.

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