Double Tomato Bruschetta
    
 
 
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
   
    
  • Preheat the oven on broiler setting.
  • 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.
  • 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.
  • 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.

    Yield: 12 servings