Double Tomato Bruschetta.

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Double Tomato Bruschetta from Tamara:

6 Roma tomatoes, chopped and seeds removed

1/2 cup sun-dried tomatoes, packed in oil

3 cloves minced garlic

1/4 cup olive oil

2 T balsamic vinegar

1/4 cup fresh basil, stems removed and chopped

1/4 tsp salt

1/4 tsp ground black pepper

1 French baguette

2 cups shredded mozzarella cheese

olive oil to brush on baguette slices

Preheat 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. (You might want to put a layer of foil on the baking sheet prior to the baguette slices). Brush a light layer of olive oil on each piece. 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.