Celebrity Chef: Double Tomato Bruschetta


6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
2 tablespoons cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded pecorino romano cheese
12 slices of Italian bread


Preheat the oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, olive oil, vinegar, basil, salt, and pepper, and shredded pecorino romano cheese. Allow the mixture to sit for 10 minutes.

On a baking sheet, arrange the Italian bread slices in a single layer. Brush with olive oil and broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese if desired.

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