Bruchetta

BRUCHETTA

 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

 

	Preheat the oven on broiler setting.   In a large bowl, combine Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper.  Allow mixture to sit for 10 minutes.  Cut the baguette into 3/4" slices and arrange the slices in a single layer on a cookie sheet.  Broil for 1-2 minutes until slightly browned. Divide tomato mixture evenly over the baguette slices; top tomato mixture with mozzarella cheese.     Broil for 5 minutes, or until the cheese is melted.