Double Tomato Bruschetta

This is an easy and delicious appetizer. Wonderful with fresh tomatoes and basil. The balsamic vinegar gives it a nice little bite.

• 6 roma tomatoes, chopped. I use whatever tomatoes are ripe in my garden
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 olive oil
• 2 tbls balsamic vinegar
• 1/4 cup fresh basil, stems removed
• salt and pepper to taste
• 1 French baguette
• 2 cups shredded mozerella cheese

Preheat oven on broiler setting.

In a large bowl comine tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Let mixture sit for 10 minutes.

Cut the baguette into 3/4 inch slices. On a baking sheet arrange the baguette slices in a single layer. Broil for 1-2 minutes until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top with mozerella cheese. 

Broil for 5 minutes or until cheese is melted. 

Enjoy with a glass of Pinot Grigio! Cheers!