Sun-Dried Tomato Bruschetta

Sun-Dried Tomato Bruschetta


2836 people made this

These bruschetta are easy to make and ideal for a dinner party. The balsamic vinegar gives them a little bite. Dried basil can be substituted but it is best with fresh.

Laurie Thompson

Serves: 12 

  • 6 roma 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 baguette
  • 2 cups grated mozzarella cheese

Preparation:15min  ›  Cook:7min  ›  Extra time:10min marinating  ›  Ready in:32min 

  1. Preheat the grill.
  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 2cm slices. On a baking tray arrange the baguette slices in a single layer. Grill 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. Grill for 5 minutes, or until the cheese is melted.

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