Double Tomato Bruschetta

When I first got married, all my cooking was incredibly basic.  While my meals weren’t necessarily bland or boring, they were just basic.  I began to search for recipes that were a bit more adventurous and new.  I came across a recipe for a bruschetta which sounded fun as I’ve never made bruschetta prior to then.  Reading through the ingredients I decided this was going to be my step-it-up recipe.  Basil, balsamic vinegar, and sun-dried tomatoes? Three ingredients I’ve never used before that I couldn’t wait to try.

This recipe came together so quickly and was so saturated with flavor that it blew me away.  And hello, the basil, balsamic vinegar, and sun-dried tomatoes?  Well, nearly 7 years later and I always have those ingredients on hand now.

Double Tomato Bruschetta  {via}


  • 6 roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette


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.

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.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Broil for 5 minutes, or until the cheese is melted.

I simply made the mixture and then just spooned it onto the baguette slices without putting them under the broiler.  This mixture is so tasty as is that you can use it in numerous ways including as a stuffing in chicken breasts or as a spread on a panini sandwich.