Double Tomato Bruschetta
Featured in Allrecipes Magazine

Double Tomato Bruschetta

Laurie Thompson 0

"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh."
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35 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven on broiler setting.
  2. 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.
  3. 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.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.


  1. 2878 Ratings

Most helpful positive review

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...

Most helpful critical review

I so wanted to love this because it sounded so good but my family said it was only okay. I followed the directions exactly. We did not love it.

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...

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 ...

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 too...

Love this recipe. Have made it many times since finding it online... There is a reason this recipe lists roma/ plum tomatoes as the tomato of choice. They are meatier than a beefsteak, early ...

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 r...

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 ...

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. A...

“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. ****Upda...

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 o...