Double Tomato Bruschetta

So one day Brett comes home from work and hands me this huge insurance brochure that looks like a large pizza. It is literally the size of a large pizza. Filled with insurance information and pictures of guys I've never heard of and graphs and charts...blah, blah, blah. I asked him why he was giving it to me and he said because it has recipes in it. I love that guy.

You could pretty much put fresh basil on anything edible and I would love it. That's how I knew I would love this recipe. Fresh basil and fresh garlic...that's a win-win for everyone.

6 medium roma tomatoes, seeded and diced

1/2 cup sun-dried tomatoes, drained and chopped

1/4 cup olive oil

1/4 cup fresh basil leaves, chopped

2 Tbs. balsamic vinegar

3 garlic cloves, minced

1/4 tsp. salt

1/4 tsp. pepper

1 French baguette, cut into 1/2 inch slices

2 cups shredded mozzarella

*Combine all ingredients (except bread and cheese) and let sit for 10 minutes. Arrange bread slices on a baking sheet. Broil for 1 minute until lightly toasted. Spoon tomato mixture onto bread and sprinkle with mozzarella. Broil for 3 more minutes.