Double Tomato Bruschetta Recipe

Simply the best Bruschetta I have ever made! It got rave reviews from everyone over the holidays. I would definitely suggest letting it marinate over night - the longer the better. I also took someone's suggestion to put the cheese on the bread and bake it first - then everyone can put on their own amount of bruschetta. Everyone agreed that was the better way to go. This really is easy to make - I also definitely suggest using fresh basil and buying the bread the day you are serving it as well.

Love this recipe. Have made it many times since finding it online... There is a reason this recipe lists roma/ plum tomatoes as the tomato of choice. They are meatier than a beefsteak, early girl, or some of the other varietals available. Using romas will eliminate some of the wateriness that other reviewers have mentioned. If you have the opportunity to make this a day ahead, it gives the flavors a chance to marry and allows the garlic to mellow somewhat ~ so MUCH better! Absolutely great as it is, but decided to try adding a smidgen of anchovy paste to it on the third time. It sent it over the edge from outstanding to sublime!!! Thanks so MUCH for this recipe!!!

really great. I didn't put it on the bread and add the cheese though since it would be sitting out for a while at a party. I put it in a pretty bowl with the toasted bread nearby and the guests served themselves. It was just as good the next day too.

Wonderful recipe. Everyone loves this appetizer. Made a few changes along the way - did not have sun dried tomatoes, so I doubled up on the campari tomatoes that I had. Now I always use the Campari. Be sure to deseed the tomatoes, otherwise there will too much moisture (and will be a little bitter). After many trials, we now brush the sides of the bread with garlic infused olive oil before broiling, then melt the cheese on one side. This keeps the bread crisp, and the cheese acts as a barrier for the bruschetta. Always use fresh basil, it just isn't the same without it.

Loved the addition of sundried tomatoes. As was mentioned, I used garlic butter on the baguettes. Added some fresh shredded parm to the mozzarella for topping. Lots of cracked black pepper. I reduced the amount of balsalmic as it was already plenty juicy, but topped mine with a drizzle of balsalmic glaze instead for a hint of sweet. So good!!

This has become a favorite for dinner parties and I've gotten rave reviews each time I've made it. Note that I use kitchen shears to cut the sun-dried tomatoes into smaller pieces so that they are distributed more evenly. For a stronger flavor, you can also use extra oil from the jars of sun-dried tomatoes or minced garlic instead of olive oil. The topping can fall off the bread easily, so don't overload the slices.

This is so good. My favorite way to eat it is over pasta, the refrigerated mini cheese ravioli are perfect for this. I don't heat it, I use it at room temperature, the hot pasta heats it a little but it still has that wonderful fresh taste. Sometimes I air fry some chunks of Italian sausage or cook some mini meatballs to add to the dish, but it's wonderful by itself.

Simple and fresh. I like to grill the bread slices as we go and plate them like nachos. I usually brush the slices with evoo and rub them with a clove of garlic. People simply can't get enough of these. BTW...save the cheese for TexMex, or grate parm over the whole plate. Oh ya, a sprinkle of flakes of salt like Maldon gives a nice crunch. Or smoked salt.

Loved it! I baked the baguette slices with garlic butter and a thin layer of Parmesan. Then I put Mozzarella and tomatoes on top. Mmmmm... I tried a reduced amount of olive oil, but then had to drain it out. Since sun-dried tomatoes are packed in oil, why add more? I added some oregano and small amount of Italian seasoning, plus I increased garlic to about 4-5 cloves. Great recipe! Thanks.

Well I changed this recipe up a bit because of what I had on hand. I really enjoyed it. I followed the recipe with the both of the tomatoes, instead of the vinegar I did a balsamic glaze (2cups balsamic & 1/2 cup brown sugar--let reduce by half). i used feta instead of mozzarella because i food prep and i wasn't sure mixing it in would work well. Last i baked pita bread (to a crisp) cut into 4ths instead of the bread you should use because i made pita pizzas and had some leftover... Overall, i will probably make it exactly the same next time, i really enjoyed it. (especially the glaze)

I used 8 tomatoes just because I bought too many. I scooped out and discarded the pulp and seeds and chopped up the rest. Added the rest of the ingredients (dried basil at first) and let it marinate together for few hours. Later, I added fresh chopped basil and large cuts of buffalo mozzarella. I toasted the bread and the put the tomato mix in a dish and let people pile on what they want. Rave reviews.

This was truly a hit in my family! I have a couple questions about the instructions though. 1) The recipe says to broil the toasts for a minute or two. Should you flip them and broil the other side before loading the tomato mixture? and 2) Do the sun dried tomatoes require draining and chopping?

Made this for the first time and loved it just as it was written. I didn’t make any changes to recipe. I can eat the tomato mixture, by it’s self no bread required.

Scrumptious and the best bruschetta recipe I have found! I did modify it a bit per comments by toasting bread on both sides first with a brush of olive oil and sprinkle of garlic powder on the second side before adding the grated cheese (used 1/2 fresh mozzarella plus 1/2 grated parmesan since I had them on hand) before finishing under the broiler and serving with the tomatoes mixture on the side. My daughter - who dislikes uncooked tomatoes - even ate 10 pieces, albeit lightly tomatoed.

Even better when adding chopped fresh cilantro in with the basil. Can also be made as a salad…

No changes

I make this often for a snack/light lunch for hubby and myself. We both love it.

Love this recipe - works beautifully every time! When tomatoes aren't in season, I've subbed out canned diced tomatoes successfully. Also, just out of personal preference, I've started melting slices of fresh mozzarella on top instead of shredded, but it certainly works either way.

This is absolutely amazing! My family asks for it all the time. The only thing I did different was use fire roasted tomatoes and dic d white onion and more garlic. We all love it so much!

Big mood: making this again.