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A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.
Ingredients
- roma (plum) tomatoes: 6 piece (chopped)
- sun-dried tomatoes, packed in oil: 0.5 cup
- garlic: 3 clove (minced)
- olive oil: 0.25 cup
- balsamic vinegar: 2 Tbsp
- basil: 0.25 cup (stems removed, fresh)
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- French baguette: 1 piece
- mozzarella cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven on broiler setting.
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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.
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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.
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Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
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Broil for 5 minutes, or until the cheese is melted.
