Double Tomato Bruschetta- Dean - WI

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Double Tomato Bruschetta


6 Roma (plum) tomatoes, chopped
1/2 cup sun dried tomatoes packed in oil
3 cloves garlic, minced
1/4 cup olive oil
2 Tbsp balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 tsp ground black pepper
1 baguette of French bread
2 cups shredded mozzarella cheese


  1. Preheat the oven to the broiler setting.
  2. In a large bowl, combine the Roma tomatoes, sun dried tomatoes, garlic, olive oil, vinegar, basil and pepper.  Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4 inch slices. Arrange the slices on a baking sheet in a single layer. Broil for 1-2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for five minutes, or until the cheese is melted. 

Makes 12 servings.

Nutrition Information:

Calories:  215
Protein: 9.5 gm
Fat: 9 gm
Carbohydrate: 24.5 gm
Fiber: 1.5 gm
Cholesterol: 12 mg
Sodium: 377 mg

Recipe contributed by Dean Medical Group dietician Cindy M Stenavich, RD.

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