Double Tomato Bruschetta

My mom teasingly reminded me that I have neglected to post my recent recipe triumph on my blog, so here it is for my culinarily-minded readers! The "triumph" part has nothing to do with me creating anything, but more my brilliance in discovering this recipe on the web and not ruining it when I made it. That, and hearing Kenny remark last night at the Olive Garden that my bruschetta "looked way better than the one on the menu." Aww. What a great guy. Anyways, here is the recipe (and a photo of my creation). I left the cheese off at the end - one thing I could always use less of in my life is cheese. Buon appetito!

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 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Directions

1) Preheat the oven on broiler setting.
2) 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.
3) 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.
4) Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5) Broil for 5 minutes, or until the cheese is melted.

Ecco la bruschetta!