Bruschetta (Amber)

Charles and I were given a lot of tomatoes from everyone's gardens at the end of the summer. Charles doesn't like fresh tomatoes and I couldn't eat them all by myself; so we looked though our cookbooks for recipes that use tomatoes.  We found a recipe for Bruschetta in a cookbook called Smart Cooking.  We both really like this recipe. 

    

Double-Tomato Bruschetta 

8 Campari tomatoes, diced

½ cup sun-dried tomatoes in oil, chopped

4 garlic cloves, chopped

¼ cup chopped fresh basil

½ cup chopped red onion

½ cup extra-virgin olive oil, divided

3 tablespoons balsamic vinegar

½ teaspoon sea salt

½ teaspoon fresh ground black pepper

1 whole wheat baguette

1 cup grated Asiago cheese

1 cup grated Parmesan cheese

    In a large bowl combine tomatoes, garlic, basil and onion.  Add ¼ cup oil, vinegar, salt, and pepper; mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to 24 hours to let the flavors develop.

Place the top oven rack 5 inches from the broiler element.  Preheat the broiler to high.

Cut baguette into 1/2 inch thick slices. Brush with the remaining oil and place on a cookie sheet.  Set under the broiler and cook until golden brown, watching carefully to avoid burning.  Remove from the oven, leaving the broiler on.

Spread a ¾ inch thick layer of the tomato mixture on each baguette slice.

Sprinkle with grated cheese.

Place under the broiler once again until the cheese melts and begins to bubble.

Remove from the oven, let cool and serve.

Makes 6 servings.