Double Tomato Bruschetta

  • 6 plum Tomatoes, chopped
  • 1/2 cup Sun-Dried Tomatoes, packed in oil
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 tsp salt
  • 1/4 tsp black pepper, ground
  • 1 french baguette
  • 2 cups mozzarella cheese, shredded
  1. Preheat the oven on broiler setting
  2. Combine tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper in a large bowl. Allow the mixture to sit for 10 minutes at room temperature. 
  3. Cut the baguette into 3/4-inches slices. Arrange the baguette slices in a single layer on the Large Cookie Sheet. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. 
  5. Broil for 5 minutes, or until the cheese is melted.