photo credit: SummerTomato

This recipe makes 12 servings. Prep time 15 minutes while cooking time is 7 minutes.  It should be ready in 35 minutes.  Each serving contains 215 calories, 12mg cholesterol, 426mg sodium, carbs 24.8g, dietary fiber 1.6g, and protein 9.6g.

Ingredients

Sun-dried tomatoes (packed in oil) – 1/2 cup
6 Roma plum tomatoes (chopped)
3 cloves garlic (minced)
Olive oil – 1/4 cup
Balsamic vinegar – 2 tablespoons
Basil (fresh, stems removed) – 1/4 cup
Salt – 1/4 teaspoon
Ground black pepper – 1/4 teaspoon
1 French baguette
Mozzarella cheese (shredded) – 2 cups

Directions

1.  Put the oven on broiler setting and pre-heat it.

2.  Mi the Roma tomatoes, minced garlic, olive oil sun dried tomatoes, Basil, vinegar, pepper and salt in a large mixing bowl.  Set aside to allow the mixture to sit for approximately 10 minutes.

3.  Slice the French baguette into ¾ inch slabs.  Get a baking sheet and arrange the slices of baguette in one layer.  Broil the baguette for about 2 minutes or until the slices are slightly brown.

4.  Spread the tomato mixture over the slices of baguette. Make sure the mixture is divided properly.  Then top the baguette with Mozzarella cheese.

5.  Place in oven and broil for about 5 minutes or until the Mozzarella cheese has melted.  Serve.