Double Tomato Brushetta

Really easy to make - and doesn't take that much "prep" time.....but it tasted very professional like  :)

6 servings

3 roma (plum) tomatoes, chopped

¼ c sun-dried tomatoes, packed in oil

2 cloves minced garlic

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 tablespoons (or 8 leaves chopped)  fresh basil, stems removed

Salt and pepper

½ French baguette

1c shredded mozzarella cheese

Preheat the 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 ¾ inch slices.  On a baking sheet – arrange the baguette slices in a single layer.  Broil for 1-2 minutes, until slightly brown.

Divided the tomato mixture evenly over baguette slices.  Top the slices with mozzarella cheese – then broil for 5 minutes, or until cheese has melted.