Ingredients:
- 6 Roma (Plum) Tomatoes, diced
- 1/2 cup sun-dried tomatoes, pack in oil
- 2 teaspoons freshly minced garlic
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil, chiffonade
- sea salt and fresh ground pepper to taste
- 1 french baguette
- 2 cups shredded mozzarella cheese
Directions:
- In a bowl, combine the 6 chopped, fresh Roma tomatoes, 1/2 cup sliced sun-dried tomatoes, 2 teaspoons freshly minced garlic, 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1/4 cup fresh basil chiffonade, and a pinch of sea salt and pepper. Toss to mix and give it a taste. Adjust the seasonings to your liking. Cover and refrigerate until ready to use.
- When ready to make the bruschetta, Preheat your oven on the broiler setting to high.
- Cut the baguette into 3/4" slices and arrange on a baking sheet in a single layer. For easy clean-up I line the baking sheet with foil. Place the baking sheet under the broiler for a minute or two until lightly browned. Remember when broiling to leave the oven door ajar and keep a close eye on the bread. It will toast quickly!
- Remove the baking sheet from the oven and divide the tomato mixture evenly on the baguette slices. Top each slice with mozzarella cheese and put them back under the broiler just to melt the cheese. Don't walk away! Keep an eye on them!
- Once cheese is melted, remove from oven and serve! Enjoy!
Prep Time: 00:10
Cook time: 00:02
Source: ourlifetastesgood.blogspot.com
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