Sun-Dried Tomato Bruschetta

1. 1

   Preheat the oven on broiler setting.

2. 2

   In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper.

3. 3

   Allow the mixture to sit for 10 minutes.

4. 4

   Cut the bread into 1/2-inch slices.

5. 5

   Brush each slice with some olive oil.

6. 6

   On a baking sheet, arrange the bread slices in a single layer.

7. 7

   Broil for 1 to 2 minutes, until slightly brown.

8. 8

   Top each toasted bread slice evenly with the bruschetta mixture and arrange on a serving platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.