Sun-dried Tomato Bruschetta

This bruschetta is incredibly good. It consists of Roma and sun-dried tomatoes tossed with fresh basil, pungent garlic, fruity olive oil, and sweet balsamic vinegar, piled on top of toasted slices of baguette, and finished with a blanket of melted fresh mozzarella. Bruschetta (properly pronounced brus'ketta) is typically served as an appetizer, but I wouldn't hesitate to make a meal out of it. Don't wait for a fancy occasion. You want this now.

INGREDIENTS
8 Roma (plum) tomatoes, seeded and diced
1 cup sun-dried tomatoes packed in olive oil, drained and chopped
3 cloves garlic, minced
2 Tbsp. extra virgin olive oil
2 Tbsp. balsamic vinegar
1/4 cup fresh basil, chopped
salt and freshly ground black pepper, to taste
whole wheat baguettes, sliced 3/4-in. thick
fresh mozzarella, shredded

DIRECTIONS
1. Preheat oven broiler.

2. In a large bowl, toss to combine tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, and basil. Season to taste with salt and pepper. Set aside for 10 minutes to marinate. 

3. Line a large baking sheet with aluminum foil. Spread the sliced baguette in a single layer on the baking sheet. Brush with a light amount of olive oil or spray with cooking spray. Broil for 1-2 minutes until lightly browned.

4. Spoon the tomato mixture onto the toasted baguette slices. Sprinkle with freshly grated mozzarella cheese.

5. Broil for 3-5 minutes until the cheese has melted and the baguette is golden brown on the edges. Serve immediately.

Serves 12.

(Adapted from All Recipes, photo by Danielle Hone)