Healthier Double Tomato Bruschetta

1 loaf whole grain artisan bread, cut into 3/4-inch slices

6 roma (plum) tomatoes, chopped

½ cup ready-to-eat sun-dried tomatoes, chopped

3 cloves minced garlic

2 tablespoons olive oil

1 tablespoon balsamic vinegar

¼ cup fresh basil, stems removed and leaves chopped

¼ teaspoon salt

¼ teaspoon ground black pepper

1 cup shredded part-skim mozzarella cheese

Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.

Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.

Broil the bread until slightly brown, about 1 to 2 minutes.

Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.

Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.