Yum Yum: Double Tomato Bruschetta



picture from allrecipes

Every time I make this, I get asked for the recipe.  It is a little different from most bruschetta's because it uses sun-dried tomatoes.  And of course it is from allrecipes.com where I get so many good recipes.

Double Tomato Bruschetta

Rated: Submitted By: Laurie Thompson Photo By: COOKIEMONSTER803 Prep Time: 15 Minutes Cook Time: 7 Minutes Ready In: 35 Minutes Servings: 12

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

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:

1.	Preheat the oven on broiler setting.
2.	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.
3.	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.
4.	Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5.	Broil for 5 minutes, or until the cheese is melted.