Tomato Bruschetta


  • 7 roma tomatoes
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinaigrette
  • 1/4 cup fresh basil, stems removed and chopped
  • Salt and black pepper to taste
  • 1 French bread
  • 1 cups blended Italian cheese mix (mozzarella, provolone, asiago, parmesan, romano, and fontina)

1. Preheat the oven on broiler setting
2. In a large bowl, combine the roma tomatoes, garlic, olive oil, vinaigrette, basil, salt and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the French bread into ¾” slices.
4. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minute, until slightly brown.
5. Place a heaping spoonful of the tomato mixture on the bread slice.
6. Top the slices with Italian cheese bend.
7. Optional: Broil for 5 minutes, or until the cheese is melted.

Recipe compliments of Chef Chris Wadsworth and updated by Lafayette Travel.