What a better way to start back than with a wonderful appetizer.
I love Bruchetta, but you already know that. Here is a great recipe that I found. Easy to make but takes some time chopping.
Double Tomato Burchetta Servings 12
6 roma (plum) tomatoes, seeded and chopped
1/2 c sun-dried tomatoes, packed in oil, chopped
3 cloves of garlic, minced
1/4 c olive oil
2 TBSP Balsamic Vinegar
1/4 c fresh basil, chopped
1/4 tsp salt
1/4 tsp pepper
1 French Baguette, sliced
Mix everything in a large ziploc and let marinate.
Preheat oven Broiler, low. Broil baguette, until slightly brown, 5-6 mins. Top with tomato mixture. Viola!!
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