Gallucci's :: Recipes

Double Tomato Bruschetta
( YIELD: 12 )

I N G R E D I E N T S

roma -plum- tomatoes- chopped 6

sun-dried tomatoes- packed in oil half cup

minced garlic 3 cloves

olive oil quarter cup

balsamic vinegar 2 tablespoons

fresh basil- stems removed quarter cup

salt and ground black pepper quarter teaspoon

French baguette 1

shredded mozzarella cheese 2 cups

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 three quarter 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.

I N G R E D I E N T S
roma -plum- tomatoes- chopped	6
sun-dried tomatoes- packed in oil	half cup
minced garlic	3 cloves
olive oil	quarter cup
balsamic vinegar	2 tablespoons
fresh basil- stems removed	quarter cup
salt and ground black pepper	quarter teaspoon
French baguette	1
shredded mozzarella cheese	2 cups

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 three quarter 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.