Double Tomato Bruschetta Food

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DOUBLE TOMATO BRUSCHETTA



Double Tomato Bruschetta image

A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.

Provided by Laurie Thompson

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 35m

Yield 12

Number Of Ingredients 10

6 roma (plum) tomatoes, chopped
½ cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
¼ cup olive oil
2 tablespoons balsamic vinegar
¼ cup fresh basil, stems removed
¼ teaspoon salt
¼ teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven on broiler setting.
  • 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.

Nutrition Facts : Calories 215.4 calories, Carbohydrate 24.8 g, Cholesterol 12.1 mg, Fat 8.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 2.8 g, Sodium 425.6 mg, Sugar 2.4 g

HEALTHIER DOUBLE TOMATO BRUSCHETTA



Healthier Double Tomato Bruschetta image

A delicious and easy appetizer that's made healthier with whole grain bread, reduced-fat cheese, and less oil.

Provided by MakeItHealthy

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 25m

Yield 12

Number Of Ingredients 10

1 loaf whole grain artisan bread, cut into 3/4-inch slices
6 roma (plum) tomatoes, chopped
½ cup ready-to-eat sun-dried tomatoes, chopped
3 cloves minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
¼ cup fresh basil, stems removed and leaves chopped
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
  • Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
  • Broil the bread until slightly brown, about 1 to 2 minutes.
  • Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
  • Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 19.6 g, Cholesterol 6 mg, Fat 5.5 g, Fiber 3.5 g, Protein 8 g, SaturatedFat 1.6 g, Sodium 314.9 mg, Sugar 4.4 g

DOUBLE TOMATO BRUSCHETTA



Double Tomato Bruschetta image

Bruschetta is a traditional Italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe.

Provided by CHEF GRPA

Categories     Lunch/Snacks

Time 22m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups sun-dried tomatoes, packed in oil
3 minced garlic cloves
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

Steps:

  • 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.
  • My Note: Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. Enjoy!
  • UPDATE: 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 to only 1/8 cup. From the suggestions of previous a friends, I decided to brush olive oil onto the bread, broil it for a couple minutes, then add the topping. The cutting of the tomatoes did take a bit of time and I think substituting a couple cans of diced tomatoes would be fine. Just be sure to use FRESH herbs!
  • After thinking about it, I would definitely suggest letting it marinate over night - the longer the better. I also took someone's suggestion to put the cheese on the bread and bake it first - then everyone can put on their own amount of bruschetta. Everyone agreed that was the better way to go. This really is easy to make - I also definitely suggest using fresh basil and buying the bread the day you are serving it as well. I will be adding this part to my receipe box, to add to my regular rotation.
  • Have made it many times Now.And YES There is a reason this recipe lists roma/plum tomatoes as the tomato of choice. They are meatier than a beefsteak, early girl, or some of the other varietals available. Using romas will eliminate some of the wateriness that I have mentioned. If you have the opportunity to make this a day ahead, it gives the flavors a chance to marry and allows the garlic to mellow somewhat ~ so MUCH better! Absolutely great as it is, but decided to try adding a smidgen of anchovy paste to it on the third time. It sent it over the edge from outstanding to sublime!
  • Update: 9/17/13 - 5 or 6 tomatoes roma (plum) tomato chopped, 2 cups a #1 Tall can =16 oz. and a #300 can =14 to 16 oz. Canned would work but be sure to drain it well or your bread will get very soggy.
  • Many recipes specify a can size rather than a volume amount.
  • 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-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. I hope this help. Happy Cooking!

Nutrition Facts : Calories 138.2, Fat 9.1, SaturatedFat 3.1, Cholesterol 14.8, Sodium 382.3, Carbohydrate 9.2, Fiber 1.3, Sugar 4.1, Protein 6.1

DOUBLE TOMATO BRUSCHETTA



Double Tomato Bruschetta image

Make and share this Double Tomato Bruschetta recipe from Food.com.

Provided by Little Bee

Categories     Spreads

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

1 French baguette
6 roma tomatoes, seeded and chopped
1/2 cup sun-dried tomato packed in oil
3 cloves minced garlic
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed aand finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven on broiler setting.
  • In a large mixing 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.

Nutrition Facts : Calories 361.1, Fat 25.1, SaturatedFat 9.1, Cholesterol 44.2, Sodium 622.3, Carbohydrate 19.4, Fiber 2.4, Sugar 4.7, Protein 16.1

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