• Double Tomato Bruschetta

    Double Tomato Bruschetta

    Total Time: 35 minutes • Yield: 12 servings


    • 6 roma tomatoes, chopped
    • 1/2 cup sun-dried tomatoes, packed in oil
    • 3 cloves garlic, minced
    • 1/4 cup North Prairie Gold
    • 2 tbsp. balsamic vinegar
    • 1/4 cup fresh basil, stems removed
    • 1/4 tsp salt
    • 1/4 tsp ground black pepper
    • 1 French baguette
    • 2 cups shredded mozzarella cheese


    1.Preheat the oven on broiler setting.

    1. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, North Prarie Gold, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
    2. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
    3. Divide the tomato mixture over the baguette slices. Top the slices with mozzarella cheese.
    4. Broil for 5 minutes, or until the cheese is melted.

    CALORIES (per serving) 215kcal; FAT 8.9g; SODIUM 426mg; CARB 24.8g; FIBER 10g; PROTEIN 9.6g