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cheesy tomato bruschetta

54 Pinches 2 Photos
StillWild avatar
Bayou Country, LA
Updated on Jul 27, 2014

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

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

Ingredients

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

How To Make cheesy tomato bruschetta

  • 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.
  • Step 2
    Preheat the oven on broiler setting.
  • Step 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.
  • Step 4
    Divide the tomato mixture evenly over the baguette slices. Top the slices with Italian cheese blend.
  • Step 5
    Broil for 3-4 minutes, or until the cheese is melted. Enjoy!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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