Posted by Fezziwig's Marketplace on Sep 6th 2026
Arbequina Olive Oil and Four Leaf Balsamic Double Tomato Bruschetta
Fezziwig's Arbequina Olive Oil is mild and buttery enough to let the sun-dried tomatoes lead, while Four Leaf Balsamic Vinegar has the body to cling to the topping instead of pooling in the bowl. This recipe uses both, plus a little of the same oil brushed onto the bread itself.
Vegetarian
Ingredients
- 6 roma (plum) tomatoes, chopped
- ½ cup sun-dried tomatoes, packed in oil, drained and chopped
- 3 cloves garlic, minced
- ¼ cup Fezziwig's Arbequina Olive Oil, divided
- 2 tablespoons Fezziwig's Four Leaf Balsamic Vinegar
- ¼ cup fresh basil, chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 French baguette, sliced into ½-inch rounds
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven's broiler.
- In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, 3 tablespoons of the Arbequina Olive Oil, the Four Leaf Balsamic, basil, salt, and pepper. Let the mixture sit for 10 minutes.
- Brush both sides of the baguette slices with the remaining tablespoon of Arbequina Olive Oil and arrange in a single layer on a baking sheet.
- Broil for 1 to 2 minutes, until lightly golden.
- Divide the tomato mixture evenly over the baguette slices. Top with mozzarella.
- Broil for 5 minutes, or until the cheese is melted.
Frequently Asked Questions
Why Arbequina instead of a stronger, more peppery oil?
Arbequina's mild, buttery character lets the sun-dried tomato and balsamic carry the flavor, rather than competing with them.
Can this be made ahead?
Toast and oil the bread up to a day ahead and store at room temperature. Keep the tomato topping separate and combine just before serving so the bread stays crisp.
From Fezziwig's Marketplace: a woman-owned gourmet shop in downtown O'Fallon, Illinois, in business for 18 years, offering loose-leaf teas, olive oils, and balsamic vinegars. See our full recipe collection.