Sep 28, 2008

Double Tomato Bruschetta - found at all

6 roma (plum) tomatoes, chopped
55 g sun-dried tomatoes, packed in oil
3 cloves minced garlic
60 ml olive oil
30 ml balsamic vinegar
10 g fresh basil, stems removed
2 g salt
0.5 g ground black pepper
1 French baguette
225 g 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 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
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.

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