Tomato Bruschetta Recipe

• 6 Roma (plum) Tomatoes (chopped)
• ½ cup Sun-dried Tomatoes (packed in oil)
• 3 Garlic Cloves (minced)
• ¼ cup Olive Oil
• 2 tbsp Balsamic Vinegar
• ¼ cup Fresh Basil (stems removed)
• ¼ tsp Salt
• ¼ tsp Black Pepper (ground)
• 1 French Baguette
• 2 cups Mozzarella Cheese (shredded)

• Preheat the oven on broiler setting.
• Take a large mixing bowl and combine together Roma tomatoes, sun-dried tomatoes, garlic, olive oil, balsamic vinegar, basil, salt and pepper.
• Set aside the mixture for 10 minutes.
• Slice the baguette into ¾-inch slices.
• Arrange the baguette slices on a baking sheet, in a single layer.
• Broil the slices for 1 to 2 minutes, till slightly brown.
• Place considerable amount of tomato mixture on each baguette slice.
• Top the slices with shredded mozzarella cheese.
• Broil for 5 minutes, until the cheese is melted.
• Serve hot.