A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it is best with fresh.
- 6 roma (plum) tomatoes, chopped
- ½ cup sun-dried tomatoes, packed in oil
- 3 cloves minced garlic
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- ¼ cup fresh basil, stems removed
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 French baguette
- 2 cups shredded mozzarella cheese
Preheat the oven on broiler setting.
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.
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.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.
215 calories; protein 9.6g 19% DV; carbohydrates 24.8g 8% DV; fat 8.9g 14% DV; cholesterol 12.1mg 4% DV; sodium 425.6mg 17% DV.