Bruschetta is one of my most favorite foods — when made fresh, maybe even my most favorite, especially now that I can’t eat dairy and everything with cheese is a no-no. (Goodness, I miss cheese.)
My husband Brian sometimes laughs at me because until recently I never ate “chunky tomatoes.” I liked my salsa blended, I didn’t like slabs of tomato on my burgers or sandwiches, and I definitely didn’t usually go for bruschetta, or breakfast bruschetta (which I eat all the time now).
Giving up dairy and moving to a heavily vegetarian diet though seems to have changed my tastebuds, and that combined with garden fresh produce, had me saying yes to a lot of new foods.
Now I have always loved garlic and balsamic vinegar… so maybe that’s why I fell in love with this Double Tomato Bruschetta recipe so quickly. Or maybe it was the fresh basil and tomatoes I picked right out of my backyard garden? Whatever the reason was, Amen.
Plus, this recipe is really easy and fast, so it’s a BIG winner in my kitchen! We eat it for lunch, dinner, an appetizer, or even a snack.
Double Tomato Bruschetta
I owe my sister thanks for this Double Tomato Bruschetta recipe. She made it and brought it to a potluck at my house for some holiday, and I swear I think I ate almost all of it myself. I literally had to walk out of the kitchen to stop and ask her to send me the recipe as soon as she got home.
With chopped fresh Roma tomatoes, chopped sun-dried tomatoes, chopped basil, and pressed garlic, mixed with olive oil, balsamic vinegar, salt, pepper, and dried basil, this bruschetta recipe is going to quickly become your favorite too!
The hardest part of this recipe is toasting the bread!
Making the Double Tomato Bruchetta topping is the easy part of this recipe. The hard part is slicing the French Baguette and toasting it under the broiler until it gets just the perfect amount of golden brown around the edges.
While my sister tops her toasted bread with Mozzarella cheese, we go 50/50 — half with cheese and half without (for me). We also prefer shaved Parmesan cheese instead.
Double Tomato Bruschetta
Pairing both sun-dried tomatoes and Roma tomatoes with balsamic vinegar makes this bruschetta recipe one to die for.
- 6 Roma tomatoes
- 1/2 cup sun-dried tomatoes, packed in oil
- 1/8 cup (a few leaves) fresh basil
- 1/2 tsp dried basil
- 3 cloves minced garlic
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 French baguette
- 1 container shaved Parmesan cheese
- Preheat the oven broiler on high. Finely chop Roma tomatoes and sun-dried tomatoes. Cut up fresh basil, removing stems.
- In a bowl, combine Roma tomatoes and sun-dried tomatoes, fresh and dried basil, garlic, olive oil, balsamic vinegar, salt and pepper. Allow tomato mixture to sit for 10 minutes.
- Cut bread into 1/2 inch slices and arrange on a baking sheet. Broil 1-2 minutes or until slightly brown. Top each piece of toasted bread with some shaved Parmesan cheese. Return to the oven and broil 5 minutes, or until the cheese is melted.
- Scoop Double Tomato Bruschetta mixture onto the cheese covered bread slices and serve immediately.
I skip adding the Parmesan cheese when making this for my family because I have a dairy allergy and it still tastes amazing.
When serving this at a party, I usually prepare half of the bread with cheese and half without. Depending on the style of party, I'll leave the tomato mixture in a bowl and arrange the bread on a tray around it so guests can make their own bruschetta. This helps make sure the bread never gets soggy!