Double Trouble Bruschetta
|Plum tomatoes||6 , chopped (Roma)|
|Oil packed sun-dried tomatoes||1⁄2 Cup (8 tbs), chopped|
|Garlic||3 Clove (15 gm), minced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Fresh basil||1⁄4 Cup (4 tbs), stems removed and chiffonade|
|Ground black pepper||1⁄4 Teaspoon|
|Baguette||1 (Fresh Ones)|
|Mozzarella cheese||1 Cup (16 tbs), shredded|
|Parmesan cheese||1⁄4 Cup (4 tbs), shredded|
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper.
Allow the mixture to sit for 10 minutes.
Now, preheat oven on LOW broiler setting.
Cut the baguette into 3/4 inch hard diagonal 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 a mixture of both cheeses.
Broil on MIDDLE rack for 3-5 minutes, or until the cheese is melted.
Remove from oven, let set.
Let the party begin!