• Cooking Time: 7
  • Servings: 12
  • Preparation Time: 15


I love it this recipe. I usually skip the last step and just serve it cold without the cheese. I always get great feedback from my guests when I make it.


  • 6 roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, no stems
  • 1/4 teaspoon salt
  • 1/4 teaspoon 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 at least 10 minutes.
  • Cut the baguette into ¾-inch slices. On a baking sheet arrange the baguette slices in a single layer. Broil for 1 or 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.

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