You are here: Home » Recipes » Double-Tomato Bruschetta Double-Tomato Bruschetta Recipe by Our Cookbook Collection Yield 4 servings Fresh tomatoes stacked on toasted bread, brushed with tomato oil. PrintEmail Ingredients 3 sun-dried tomato halves (not in oil)1/2 cup basil leaves1/4 cup extra-virgin olive oil3 ripe plum tomatoes, seeded and diced3/4 cup diced smoked mozzarella cheese1 tablespoon red wine vinegar1/4 teaspoon salt4 slices rustic Italian bread Instructions Preheat the oven to 350F. 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. 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. 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).