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Double Tomato Bruschetta

This has lots of intense flavor and it disappears quickly.

Go to the recipe

dtb step 1

Chop up the sun-dried tomatoes. Here, I added pesto because I didn’t have any basil.

Combine everything and mix together.

Chop everything else, combine all the ingredients, and mix together.

dtb step 3

Collect your mess in the sink. Come back later to see if the mess has disappeared.


Double Tomato Bruschetta
Recipe type: appetizer
Prep time: 
Total time: 
 
Sun-dried and fresh tomatoes, and full of flavor.
Ingredients
  • 6 roma tomatoes
  • 1/2 cup sun-dried tomatoes (packed in oil)
  • 1/4 cup Parmesan or Asiago cheese (fresh, shredded)
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil (stems removed), chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Instructions
  1. Chop the sun-dried tomatoes or pulse in a food processor.
  2. Remove the seeds from the roma tomatoes. This is optional, but I usually do so.
  3. Chop tomatoes or pulse in a food processor.
  4. Let tomatoes drain in a sieve for a few minutes to drain some of the liquid.
  5. Combine everything.
  6. Allow the mixture to sit for at least 10 minutes (several hours or overnight in the refrigerator is better).
Notes
Serve with sliced baguettes, Italian toast, crackers, your fingers, a shovel.

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