Double Tomato Bruschetta

This is a super easy and exceptionally good recipe for bruschetta I came across when on an italian kick one night. The use of sun dried tomatoes really kicks this one off. I've made this several times now and have been craving more for days after every time. It's that good!

The only things I change about this recipe are the amount of oil and the way the tomatoes are handled. I use 2 tablespoons of oil because it seems a little liquid and makes the bread soggy, and i like to strain and wash the tomatoes to get rid of the goo. Besides that, follow it to the T, it's perfect! A few notes, though: using fresh basil is pretty important in this one, none of that dried stuff, and make sure if you're using a food processor to chop the tomatoes separately, or it will be more like a sauce than chunky bruschetta.

Ingredients

• 6 roma (plum) tomatoes, diced
• 1/2 cup sun-dried tomatoes, dried or oil-packed
• 3 cloves minced garlic
• 2 T olive oil (4 T if sun-dried tomatoes are dried)
• 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

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 (move the sheet around by hand to brown evenly).
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 (again, move the sheet around to melt/brown evenly).

Makes 12 servings (though two of us used it as just a main meal and ate the whole thing no problem)

Source: allrecipes.com