6 Plum Tomatoes, chopped
½ cup sun dried tomatoes packed in olive oil
¼ cup olive oil
3 cloves garlic, minced
2 tablespoons balsamic vinegar
¼ cup fresh basil stems with the stems removed
¼ tablespoon salt
1/4 ground black pepper
2 cups shredded mozzarella cheese
1 French baguette
In a large bowl, gently mixed together plum tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper.
Allow the mixture to sit for 20 minutes to allow flavors to mingle.
Cut the baguette into ¾ inch slices. On a cookie sheet, arrange the baguette slices in a single layer. Put in oven broiler for 1 to 2 minutes, or until slightly brown.
Divide the tomato mixture evenly over the bread slices. Top with mozzarella cheese.
Broil for 5 minutes, or until cheese is melted.