Today, I made bruschetta to go with the spicy italian sausage lasagna and tiramisu for our Italiano dinner. I like this recipe because the sun-dried tomatoes and balsamic vinegar give the appetizer a little punch. Since I have been into colorful dishes lately, I added some yellow cherry tomatoes to jazz up the look. A few cherry tomatoes can really liven up the dish. It looks good, smells good, and tastes good. Yup, the cherry tomatoes get to stay on this recipe.

• Prep Time: 10 minutes
• Cook Time: 5 minutes

Ingredients

• 4 roma tomatoes, chopped
• a handful, grape/cherry tomatoes, halved
• 1/2 cup julienned sundried tomatoes
• 1/4 cup olive oil
• 2 tsp minced garlic
• 2 Tbsp balsamic vinegar
• 1/4 cup fresh basil, julienned
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 baguette
• 2 cups mozzarella cheese

Directions

1. Preheat oven on medium broiler setting.
2. Combine tomatoes, garlic, olive oil, vinegar, basil, salt and pepper in a large bowl. You can also do this step ahead and let the mixture chill in the refrigerator until ready to use.
3. Diagonally slice 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 over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 2 minutes, or until the cheese is melted.
6. Serve hot.