Double Tomato Bruschetta

Double Tomato Bruschetta

By: Laurie Thompson
"A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh."

Prep Time:15 Min
Cook Time:7 Min
Ready In:35 Min

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

Directions
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.

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