Double Tomato Bruschetta

Ingredients

• 6 romas (plum) tomatoes , chopped
• 0.5 cups sun-dried tomatoes , packed in oil
• 3 cloves minced garlic
• 0.25 cups olive oil
• 2 tablespoons balsamic vinegar
• 0.25 cups fresh basil , stems removed
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Instructions

1. 1

   Preheat the oven on broiler setting.

2. 2

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

3. 3

   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 slightly brown.

4. 4

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

5. 5

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