Ingredients
-
1
-
6
-
1/2
-
3
-
3
-
2
-
1/4
-
1/4
-
1/4
-
2
-
-
-
-
-
Directions
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. |
