Double Tomato Bruschetta

Ingredients

6 roma plum tomatoes, chopped

1/2 cup Sun dried tomatoes, packed in oil

3 cloves minced garlic

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup fresh basil, stems removed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 French baguette

2 cups shredded mozzarella cheese

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Directions

Preheat the oven on broiler setting. In a large bowl, combine the tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes. 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 lightly browned. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for five minutes, and until the cheese is melted.