Tomato Bruschetta Recipe

  • 1 loaf French Baguette
  • 6 Roma tomatoes, chopped
  • 1/2 cup sun-dried tomatoes inch oil, drained
  • 3 cloves garlic, minced
  • 4 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded Mozzarella Cheese
Preheat broiler. In a large bowl, combine chopped roma tomatoes, sun dried tomatoes, garlic, olive oil, balsamic vinegar, fresh basil, salt and pepper. Mix well and let sit for 10 minutes. Cut baguette into 3/4" thick slices. Arrange baguette slices in a single layer on a baking sheet and place under broiler for 1 to 2 minutes, until bread is slightly browned. Remove from oven and place an even amount of tomato mixture over each baguette slice. Top with shredded mozzarella cheese. Return to broiler for 5 minutes, or until cheese has melted. Makes 12 servings.
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