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.