Double Tomato Bruschetta

For Topping

1. Take the dried tomatoes and dice them into bite-sized pieces. Don’t squash them completely.
2. Put the diced tomatoes into a large mixing bowl.
3. Add the plum tomatoes into the bowl after squashing them, but don’t turn them into a fine paste. Leave them in pieces.
4. Now chop the red onion into very small pieces and add them to a bowl.
5. Chop the garlic cloves next and add to them to the bowl as well.
6. Take the basil leaves and shred these to bits. Add them to the mixing bowl as well.
7. Mix all the vegetables well.
8. Now add oregano, salt, black pepper powder and olive oil into the bowl. Mix all the spices and vegetables well and set it aside for assembling.

For the Bread

1. Take the baguette and slice it diagonally into at least 8 pieces. Each of the slices should have sufficient space for the topping.
2. Now pre-heat your oven at 375 degrees Fahrenheit.
3. Place the bread inside the oven for 5 minutes to get it crispy enough for the double tomato bruschetta.

For Assembling

1. Lay out the baked bread on a separate dish.
2. Place the topping set aside on each of the slices with the help of a spoon.
3. Garnish with whole basil leaves and enjoy!

Trivia

• In Italy, Abruzzo, double tomato bruschetta is served with Ventricina which is a type of Salame.

In the Tuscany region of Italy double tomato bruschetta is served without any toppings