Double Tomato Bruschetta

By Maylynn

Ingredients

• 6 roma (plum) tomatoes, chopped
• ½ cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• ¼ cup olive oil
• 2 T. balsamic vinegar
• ¼ cup fresh basil, stems removed
• ¼ t. salt
• ¼ t. ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Preparation

Step 1

Preheat oven on broiler setting

In large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow mixture to sit for 10 minutes.

Cut the baguette into ¾ inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Broil for 5 minutes, or until the cheese is melted.