This was wonderful. I didn't use the sundried tomatoes, but the results were still great. I used half as much olive oil. I also let the tomato mixture marrinade for about eight hours before I prepared the baguette which really made the taste stand out. I personally thought the taste was even better the next day. I also found that baking the bread slices brushed with a little olive oil or garlic butter first ensured that I had bread that was crisper and didn't soggy once I added the tomato mixture. I added one extra step, I canned the bruschetta mixture. I added the mixture to clean sterile jelly jars and then gave the jars a 15 minute hot water bath. This mixture was so good that I wanted to preserve the taste of fresh home grown tomatoes because during the winter months the fruits and vegetables just don't taste as good, so this was a good way to preserve the taste.
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This was wonderful. I didn't use the sundried tomatoes, but the results were still great. I...