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Ingredients

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

Nutrition Info

215.4 calories carbohydrate: 24.8 g cholesterol: 12.1 mg fat: 8.9 g fiber: 1.6 g protein: 9.6 g saturatedFat: 2.8 g servingSize: - sodium: 425.6 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

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.

12 servings

A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.