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
1. 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.
2. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 2 minutes, until slightly brown. UPDATE: On Christmas Eve, I drizzled a jelly roll pan with olive oil, then placed the baguette slices on top, then drizzled them with olive oil and broiled until they were crispy. Then I used half a garlic clove and rubbed over the top of each slice. I let them cool on a cooling rack before topping with the tomato mixture. These were even better than before!!!
3. 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.