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Double Tomato Bruschetta

Reviewed: Jun. 17, 2014
Thank you so much to the comments on this recipe, because of all of you I have been able to perfect this for my family. Oh we are loving it with these small changes. Cut 3-4 Roma's long way, do away with the seeds and any moisture with a spoon. After all is in the bowl (omit the sun-dried tomatoes and add lots of some fresh thyme to recipe) we only use a couple drips of EVOO and between 1/2 to 1 tsp. balsamic vinegar, add a couple drops of white vinegar (the secret of summer recipes), some S&P and taste, taste, taste. Let sit in fridge to meld... like 2hrs if you can wait, overnight is perrrrfect. The salt and vinegar will bring a bit of moisture outta the tomatoes. Toast bread one side, pull it out and rub with the cut side of 1/2 bulb of garlic, it'll surprise you how it rubs on like melted butter and OMG the smell YUM. Flip bread and repeat with toasting and rubbing. Then we cheese the bread with shredded mozz cheese (readily available in my fridge) and broil 1 more time to melt it. Add Cold toppings with a straining spoon as we stand around using hands as plates and rave about how awesome it is! I plan in the future to try a cheese like feta for even more bite and possibly the (jarred moistened) sun-dried tomatoes. This is our savior for summer heaven. Also our broiler has a low setting which after making this 4 times in the last 6 days I have found is really handy. Man that broil high setting cooks FAST. THANK YOU ALL so VERY VERY much!!!
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