Double Tomato Bruschetta

6 roma (plum) tomatoes, chopped

½ cup sun-dried tomatoes, packed in oil

3 cloves minced garlic

¼ cup olive oil

2 tablespoons balsamic vinegar

¼ cup fresh basil, stems removed

¼ teaspoon salt

¼ teaspoon ground black pepper

1 French baguette

2 cups 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.