Double Tomato Bruschetta
A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.
Servings per recipe: 12
Calories per serving: 215
Preparation time: 15m
Total cooking time: 35m
Ingredients:
- 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
- 2 cups shredded mozzarella cheese
Directions:
- 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.
Nutrion facts:
| Total Fat | 8.9g | 14% |
| Saturated Fat | 3.0g | |
| Cholesterol | 12mg | 4% |
| Sodium | 426mg | 17% |
| Potassium | 218mg | 6% |
| Total Carbohydrates | 24.8g | 8% |
| Dietary Fiber | 1.6g | 6% |
| Protein | 9.6g | 19% |
| Sugars | 2g | |
| Vitamin A | 454IU | |
| Vitamin C | 9mg | |
| Calcium | 173mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 4mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 23mg | |
| Folate | 64mcg |
