For Emily’s annual Oscars party, I brought over this double tomato bruschetta. I found the original recipe on Allrecipes, but cut down on the oil and used cream of balsamic instead.
5 roma tomatoes
1/2 cup or more of sun-dried tomatoes
4 cloves garlic
1-2 T. olive oil
1-2 T. cream of balsamic
1 bunch fresh basil – sliced
Salt and Pepper
1 loaf French bread
Dice the fresh tomatoes and the sun-dried tomatoes and mix in a bowl. Mince the garlic and add along with the oil and balsamic. Thinly slice the basil and toss in with the salt and pepper. Stir to combine and serve with toasted pieces of French bread. I sliced mine and place directly on the oven rack for about 5 minutes at 350.
Notes: The original recipe also called for shredded mozzarella on top to be melted at the end. I didn’t want to add it as I really didn’t think it was needed and would take away from the flavor of the tomatoes and balsamic.
Servings: A bunch. 9-10 people ate at least one or two pieces a person and there was some left over at the end of the night.
