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Double Tomato Bruschetta

Laurie Thompson
  • 35 minutes
  • Serves 12

INGREDIENTS

6

roma (plum) tomatoes, chopped

1/2 cup

sun-dried tomatoes, packed in oil

3 cloves

minced garlic

1/4 cup

olive oil

2 tbsp

balsamic vinegar

1/4 cup

fresh basil, stems removed

1/4 tsp

salt

1/4 tsp

ground black pepper

1

French baguette

2 cups

shredded mozzarella cheese