1 (8 ounce) loaf French baguette
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil, divided
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded mozzarella cheese
Preheat the broiler.
In a large mixing 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 3/4" slices. On a baking sheet, arrange the baguette slices in a single layer
Broil for 1 to 2 minutes, until slightly brown.
Remove from the broiler. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.
- contributed by Lori B., Eugene, OR
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