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Double Tomato Bruschetta

   1 (8 ounce) loaf French baguette
   6 roma (plum) tomatoes, chopped
   1/2 cup sun-dried tomatoes, packed in oil
   3 cloves minced garlic
   1/4 cup olive oil, divided
   2 tablespoons balsamic vinegar
   1/4 cup fresh basil, stems removed
   1/4 teaspoon salt
   1/4 teaspoon ground black pepper
   2 cups shredded mozzarella cheese

      Preheat the broiler. In a large mixing 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" slices. On a baking sheet, arrange the baguette slices in a single layer Broil for 1 to 2 minutes, until slightly brown. Remove from the broiler. 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.

- contributed by Lori B., Eugene, OR

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