Double Tomato Bruschetta Recipe

• 6 Plum Tomatoes (chopped)
• 1 French Baguette
• 2 cups shredded Mozzarella Cheese
• ½ cup Sun-Dried Tomatoes (packed in oil)
• 2 tbsp Balsamic Vinegar
• 3 cloves minced Garlic
• ¼ cup Olive Oil
• ¼ cup fresh Basil
• ¼ tsp ground Black Pepper
• Salt to taste

• Preheat the oven on the setting marker ‘broiler’.
• In a large bowl, mix together plum tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. This mixture is to be allowed to sit for about ten minutes.
• Slice the baguette into three quarter of an inch slices and arrange them on the baking sheet. Broil them in the preheated oven for about three minutes.
• Divide the tomato mixture for each of the baguette slices and top each slice evenly.
• Add mozzarella on top and broil for another 5 minutes or until the cheese begins to bubble.