Cheesy Tomato Bruschetta

Donna Graffagnino

By
@StillWild

These are very simple and super delicious appetizers. Your guests will love them so make a double batch.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

35-45 pieces

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

12-14 large
roma tomatoes, chopped
1 c
sun-dried tomatoes, packed in oil, chopped
6 clove
garlic, minced
1/2 c
olive oil
1/4 c
balsamic vinegar
1/4 c
died basil
1/2 tsp
granulated onion or powder
1/2 tsp
salt
1/2 tsp
coarse ground black pepper
1 bag(s)
garlic parmesan panetini chips or 2-3 sliced & toasted garlic butter baguettes
3 c
italian blend cheese, shedded

Directions Step-By-Step

1
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, onion powder, salt, and pepper. Allow the mixture to sit for at least 10 minutes.
2
Preheat the oven on broiler setting.
3
Cut the baguette into 3/4-inch diagonal 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 Italian cheese blend.
5
Broil for 3-4 minutes, or until the cheese is melted.

Enjoy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy