Tomato Bruschetta

Cheese is strictly optional, in this otherwise vegan tomato bruschetta.

Ingredients

6 plum tomatoes, chopped
1 loaf French Bread
1/2 cup sun-dried tomatoes
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, without stems
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded mozzarella cheese* (optional... you may also substitute in soy cheese)

Preparation

1. Preheat oven, on maximum 'broil' temperature.

2. In a large bowl, add plum tomatoes, sun-dried tomatoes, olive oil, basil, garlic, vinegar, salt and pepper. Set bowl aside for approximately 10 minutes.

3. Slice french bread into 3/4 inch slices. Evenly distribute slices onto baking sheet. Broil for 2 minutes.

4. Distribute tomato mixture among slices. Cover slices with cheese, if applicable.

5. Broil for an additional 5 minutes.

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