Healthier Double Tomato Bruschetta
Ingredients
- 1 loaf whole grain artisan bread, cut into 3/4-inch slices
- 6 roma (plum) tomatoes, chopped
- ½ cup ready-to-eat sun-dried tomatoes, chopped
- 3 cloves minced garlic
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ¼ cup fresh basil, stems removed and leaves chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup shredded part-skim mozzarella cheese
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Instructions
- Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
- Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
- Broil the bread until slightly brown, about 1 to 2 minutes.
- Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
- Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.
Source
Original recipe: View Original