★★★★★ 2 Reviews
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By Raphe Reeves
from Murfreesboro, TN

This appetizer goes very well with a Bourgogne/Burgundy Pinot Noir. Pick up a bottle of Louis Jadot or Louis Latour, usually

prep time 25 Min
cook time 15 Min


  •   8 small
    cherrie tomatoes
  •   2 Tbsp
    sun dried tomatoes, chopped finely
  •   1 clove
    minced garlic
  •   2 Tbsp
    balsamic vinegar
  •   1 Tbsp
    basil, fresh, chopped finely
  •   1 dash(es)
    kosher salt
  •   1 dash(es)
    crack black pepper
  •   1 c
    mozzarella cheese, shredded
  •   1 small
    french bread loaf, baguette

How To Make

  • 1
    Turn the oven to broil.
  • 2
    Cut the baguette into 3/4" or 1" slices. This recipe is enough for 6 slices.
  • 3
    Spray your cookie your cookie sheet before placing the bread on it. Place bread in the oven on "broil" for no more than 2 mins. Keep an eye on it so as not to burn the bread.
  • 4
    While the bread is cooking, mix all the ingredients, "except the mozzarella" in a bowl.
  • 5
    Take the bread out of the oven and turn the oven to 425 degrees now.
  • 6
    Spread the mixture from the bowl evenly on all 6 pieces. Now take the mozzarella and spread atop the mixture on all 6 pieces. Use less or more cheese, your call...
  • 7
    Place the bread, on the cookie sheet, back in the 425 oven for 10 mins. Keep an eye on it so as not to burn or cook too done.

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