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cheesy tomato bruschetta

StillWild avatar
Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

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

►
yield 35 -45 pieces
prep time 25 Min
cook time 25 Min
method Bake

Ingredients For cheesy tomato bruschetta

  • 12-14 lg
    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
    garlic parmesan panetini chips or 2-3 sliced & toasted garlic butter baguettes
  • 3 c
    italian blend cheese, shedded

How To Make cheesy tomato bruschetta

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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