Double Tomato Bruschetta


6 Roma tomatoes, chopped
1/2 sundried tomatoes, packed in oil
3 cloves garlic, minced
1/4 c extra virgin olive oil
2 TB balsamic vinegar
1/4 c fresh basil, stems removed
1/4 tsp salt
1/4 tsp pepper
2 c shredded Mozzarella cheese
1 French baguette


Preheat oven to broiler setting.
In a large bowl, combine the Roma tomatoes, sundried 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. Broil for 1 to 2 minutes, until slightly browned.
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.