Double Tomato and Cheese Bruschetta
Yield: 18-25 bruschetta appetizers, depending on size of bread loaf
Cook Time: 3-7 minutes
Tips: Baguette, ciabatta, or other long, narrow loaf of bread may be used. For an even healthier appetizer, use a whole wheat baguette loaf. Tomatoes need to marinade for 4 hours, and can be marinated overnight.
Suggestion: Serve as a finger food canapé for parties, holidays and other events.
Ingredients
- 8 vine tomatoes, diced
- 1/2 cup sun-dried tomatoes in oil, chopped
- 4 garlic cloves, minced
- 1/4 cup chopped fresh basil
- 1/2 cup chopped red onion
- 1/2 cup extra-virgin olive oil (or regular olive oil), divided
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon sea or Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 baguette (whole wheat for a healthier version)
- 1 cup grated Asiago cheese
- 1 cup grated Parmesan cheese
Directions
In a large mixing bowl, combine tomatoes, garlic, basil and onion. Add 1/4 cup of the olive oil, vinegar, salt and pepper. Mix well to combine. Cover bowl with plastic wrap and refrigerate overnight to allow flavors to combine.
Place the top oven rack 5 inches from the broiler element, then preheat the broiler.
Cut baguette into 1/2-inch-thick-slices (at a diagonal, if desired). Place bread slices on a baking sheet. Using a pastry brush, lightly brush bread slices with the remaining 1/4 cup of olive oil. Place baking sheet under the broiler and cook until bread slices turn golden brown, watching carefully to avoid burning (2-5 minutes, depending on bread used). Immediately remove from oven, leaving the broiler on.
Spread a 3/4-inch-thick layer of the tomato mixture on each baguette slice. Sprinkle with grated cheese. Place under the broiler once again and heat until the cheese melts and begins to bubble. Remove from oven and serve.
Cut baguette into 1/2-inch-thick-slices (at a diagonal, if desired). Place bread slices on a baking sheet. Using a pastry brush, lightly brush bread slices with the remaining 1/4 cup of olive oil. Place baking sheet under the broiler and cook until bread slices turn golden brown, watching carefully to avoid burning (2-5 minutes, depending on bread used). Immediately remove from oven, leaving the broiler on.
Spread a 3/4-inch-thick layer of the tomato mixture on each baguette slice. Sprinkle with grated cheese. Place under the broiler once again and heat until the cheese melts and begins to bubble. Remove from oven and serve.