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Recipes
Double Tomato Bruschetta
Total Time: 35 minutes • Yield: 12 servings
INGREDIENTS
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
STEPS:
1.Preheat the oven on broiler setting.
2. 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.
3. 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.
4. Divide the tomato mixture over the baguette slices. Top the slices with mozzarella cheese.
5. 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
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Double Tomato Bruschetta