Double Tomato Bruschetta

Name: Double Tomato Bruschetta
Total time: 35
Yield: 12
Ingredients: 6 roma (plum) tomatoes, chopped; 0.5 cup sun-dried tomatoes, packed in oil; 3 cloves minced garlic; 0.25 cup olive oil; 2 tablespoons balsamic vinegar; 0.25 cup fresh basil, stems removed; 0.25 teaspoon salt; 0.25 teaspoon ground black pepper; 1 French baguette; 2 cups shredded mozzarella cheese

Recipe by Loll from allrecipes.com

Appetizer,Snack 35 Mins.

Ingredients

12 servings

•

6 roma (plum) tomatoes, chopped
•

0.5 cup sun-dried tomatoes, packed in oil
•

3 cloves minced garlic
•

0.25 cup olive oil
•

2 tablespoons balsamic vinegar

•

0.25 cup fresh basil, stems removed
•

0.25 teaspoon salt
•

0.25 teaspoon ground black pepper
•

1 French baguette
•

2 cups shredded mozzarella cheese

Instructions

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.