My hubby loves bruschetta! It’s his favorite appetizer to order anywhere we go. It’s also a great use for those tomatoes from the garden. Since the weather in Iowa has been so beautiful I have a huge bowl of ripe tomatoes calling my name, desperately begging me to use them up before they go bad. As I’ve mentioned before being the naive rookie gardener that I am, I planted three cherry tomato plants, which aren’t as fun to cook with as some of the larger tomato varieties. They have more seeds and much less flesh, and require a lot more work! This recipe however is wonderful for any tomatoes no matter the kind. This dish will come out delicious even with the blandest mediocre of all tomatoes thanks to the sun-dried tomatoes that add an immense amount of flavor!
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
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.