Double-Tomato Bruschetta

  • Yield: 4 servings


3 sun-dried tomato halves (not in oil)
1/2cup basil leaves
1/4cup extra-virgin olive oil
3 ripe plum tomatoes, seeded and diced
3/4cup diced smoked mozzarella cheese
1tablespoon red wine vinegar
1/4teaspoon salt
4 slices rustic Italian bread


  1. Preheat the oven to 350F.
  2. To make the tomato-basil oil, place the dried tomatoes in a heat-safe bowl and add 1/4 cup boiling water. Let soak for 5 minutes. Drain, pat dry, and mince. Mince half of the basil leaves. Combine the minced basil and tomatoes in a small bowl. Add 2 tablespoons olive oil, and mix well. Set aside.
  3. Stack the remaining basil leaves and thinly slice crosswise into shreds. Place in a medium bowl, and add the remaining 2 tablespoons olive oil, the fresh tomatoes, cheese, vinegar, and salt. Mix well.
  4. Brush the bread slices on both sides with the tomato-basil oil. Arrange the bread on a baking sheet, and bake until golden and crisp, 8 to 10 minutes. Top with the fresh tomato mixture, and serve immediately.

Reprinted with permission from Tina Haupert’s Carrots ‘N’ Cake: Healthy Living One Carrot and Cupcake at a Time (Sterling, May 2011).