Double Tomato Bruschetta

This week I was asked by friend to cook something Italian for dinner. For me, the first thing that comes to mind when I think of Italian food is pasta. I decided against making pasta, since I eat it at work constantly. Instead, I chose to make this double tomato bruschetta along with an Italian Sausage and Tortellini Soup. Bruschetta is easy to make, and is a great appetizer for guests. The addition of sun-dried tomatoes to the bruschetta gives it a different texture and a little bit of a kick. These little snacks were very popular.

Double Tomato Bruschetta

Serves 8 (as an appetizer)

• 6 Roma tomatoes (seeded and chopped)
• 1/2 cup smoked sun-dried tomatoes (chopped)
• 6 cloves garlic (minced)
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 3 tbsp cup fresh basil (chopped)
• 1/4 tsp salt
• 1 tsp ground black pepper
• 1 baguette
• 1/2 cup butter (melted)
• garlic powder
• 2 cups shredded mozzarella cheese

Directions:

1. Preheat the oven on broil.
2. In a large bowl, mix together the tomatoes, sun-dried tomatoes, half of the garlic, olive oil, vinegar, basil, salt and pepper. Let the mixture sit for 10 minutes.
3. Cut the baguette into 3/4 inch slices and arrange in a single layer on a baking sheet.
4. Brush butter over each slice and sprinkle with garlic powder and the remaining garlic. Broil until slightly brown (about 1-2 minutes).
5. Remove the bread from the oven and spoon the tomato mixture evenly over each slice of bread.
6. Top each slice with mozzarella cheese and broil until the cheese is melted (about 5 minutes).

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