Double Tomato Bruschetta

INGREDIENTS

• 6 Roma tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 4 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed or about 2T dried
  
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• Shredded Parmesan Cheese
  

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.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with parmesan cheese.
5. Broil for 5 minutes, or until the cheese is melted.