Got this recipe from my friend, Sarah. Recipe is slightly adapted from’s, “Double Tomato Bruschetta”

Just made this with fresh tomatoes from the farm, but fresh tomatoes or not, this recipe is definitely the best bruschetta recipe I’ve had. I will definitely make it again and again. In this recipe, you top the bruschetta onto the toasted baquette but next time, I may keep the bruschetta in a bowl on the side and let people serve themselves so that bread doesn’t get soggy.

2 large fresh tomatoes (or 4 roma tomatoes)
1/4 c. sundried tomatoes, chopped
3 cloves garlic, coarsely chopped
1/8 cup olive oil (I used a little less)
1 T. balsamic vinegar
1/8 cup fresh basil, chopped
salt and pepper
baguette, sliced and toasted
optional: mozzarella cheese

Combine the first 7 ingredients into a medium bowl. Let sit for 10 minutes. Toast baguette. Top with bruschetta and mozzarella. Place in broiler for 2 minutes. And serve hot.


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