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Double Tomato Bruschetta
SUBMITTED BY:
Laurie Thompson
PHOTO BY:
Allrecipes
"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh."
RECIPE RATING:
Read Reviews
(586)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
7 Min
READY IN
35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
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DIRECTIONS
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.
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REVIEWS
Reviewed on Oct. 9, 2006 by Nicole
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Nicole
Oct. 9, 2006
This is the BEST bruschetta recipe I've ever tried, and I've tried a bunch of them! Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. Enjoy!
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127 users found this review helpful
This is the BEST bruschetta recipe I've ever tried, and I've tried a bunch of them! Here are a...
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Reviewed on May 16, 2005 by
RogueOnion
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RogueOnion
May 16, 2005
Delicious. My friends felt there was something missing and next time I plan on adding some fresh cut Oregano and doubling the garlic. I also plan on cutting the amount of olive oil used in half to only 1/8 cup. From the suggestions of previous reviewers I decided to brush olive oil onto the bread, broil it for a couple minutes, then add the topping. The cutting of the tomatoes did take a bit of time and I think substituting a couple cans of diced tomatoes would be fine. Just be sure to use FRESH herbs! I will be adding this receipe to my regular rotation.
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79 users found this review helpful
Delicious. My friends felt there was something missing and next time I plan on adding some...
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Reviewed on Dec. 27, 2006 by newcook
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newcook
Dec. 27, 2006
Simply the best Bruschetta I have ever made! It got rave reviews from everyone over the holidays. I would definitely suggest letting it marinate over night - the longer the better. I also took someone's suggestion to put the cheese on the bread and bake it first - then everyone can put on their own amount of bruschetta. Everyone agreed that was the better way to go. This really is easy to make - I also definitely suggest using fresh basil and buying the bread the day you are serving it as well.
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37 users found this review helpful
Simply the best Bruschetta I have ever made! It got rave reviews from everyone over the...
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Reviewed on Jan. 16, 2007 by LSHOUMAKER
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LSHOUMAKER
Jan. 16, 2007
really great. I didn't put it on the bread and add the cheese though since it would be sitting out for a while at a party. I put it in a pretty bowl with the toasted bread nearby and the guests served themselves. It was just as good the next day too.
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30 users found this review helpful
really great. I didn't put it on the bread and add the cheese though since it would be sitting...
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Reviewed on Jan. 25, 2006 by RLB1530
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RLB1530
Jan. 25, 2006
WOW...these were AWESOME!! I've never made tomato bruschetta before and these I would definitely make again. Tried them out on family this weekend before I take it to a party next week. Got rave reviews! These are the things I changed: 1) Used 2 cans of petite diced tomatoes rather than cutting up tomatoes. (Tasted great and much easier!) 2) Our grocery store didn't have sun-dried tomatoes so I used sun-dried tomato spread...worked great! 3)Definitely brush the bread slices w/olive oil first and throw in oven for 5 min at 400 degrees. Bread was not at all soggy, yet not too hard either 4) Use both parmesan (fresh) and mozzarella on top. 5) put back in 400 degree oven for @5 min till cheese melts. Very good stuff!!
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28 users found this review helpful
WOW...these were AWESOME!! I've never made tomato bruschetta before and these I would...
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Reviewed on Mar. 10, 2008 by
scotdog98
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scotdog98
Mar. 10, 2008
“Only 2 things that money can’t buy, that’s true love & home grown tomatoes”. I like to eat this as a dip. It's fantastic! Thanks so much for the recipe! I will definitely use it often. ****Update**** I have made most of the bruschetta recipes on this site & this is still my fav! Delish!
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21 users found this review helpful
“Only 2 things that money can’t buy, that’s true love & home grown tomatoes”. I like to eat...
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Reviewed on Jul. 5, 2003 by BULLETPROOF79
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BULLETPROOF79
Jul. 5, 2003
I would not reduce the amount of balsamic vinegar or garlic - tasted great the way it was!! Got lots of raves at the party I attended. Very simple to make, but people will think you slaved over it! Instead of 6 tomatoes, I used 5, and I substituted dried basil for fresh, and served the tomato mixture cold, with no mozzerella on the broiled baguette slices. Before I broiled the baguette slices, I also spread a bit of garlic butter onto the bread. Definitely will be making this again!
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18 users found this review helpful
I would not reduce the amount of balsamic vinegar or garlic - tasted great the way it was!!...
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Reviewed on Apr. 3, 2003 by JANIS1
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JANIS1
Apr. 3, 2003
Great tasting recipe and very easy. I didn't have any sun dried tomatoes so I skipped it but added a dash of sugar to sweeten the Balsamic vinegar. The vinegar is definitely key to the recipe. Also, if you just grill your garlic bread and add the tomatoe mix,cold,(no cheese) it tastes just like Papa Vinos. Either way it's excellent.
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17 users found this review helpful
Great tasting recipe and very easy. I didn't have any sun dried tomatoes so I skipped it but...
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Reviewed on Jul. 13, 2003 by HEINTZ
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HEINTZ
Jul. 13, 2003
Everyone at my dinner party loved this. I didn't change the vinegar or garlic. I did notice the next day (leftover snack) the flavors were a little to strong. This should be prepared the day of.
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16 users found this review helpful
Everyone at my dinner party loved this. I didn't change the vinegar or garlic. I did notice...
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Reviewed on Jul. 23, 2003 by
JOSIE
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JOSIE
Jul. 23, 2003
This is a good bruschetta recipe. It's not my favorite appetizer in the world, but I did enjoy this version. I followed the recipe and do agree with the submitter...using fresh herbs is best if possible. Fresh basil brings out the flavor in tomatoes. I really enjoy tomatoes with balsamic vinegar and parmesan so I may add some next time. Good recipe Loll. Thanks for submitting.
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15 users found this review helpful