• 1 French baguette
• 4 Tbsp olive oil
• 6 roma tomatoes, diced
• ½ cup sun-dried tomatoes, packed in oil, chopped fine
• 3 cloves of garlic, minced
• 2 Tbsp Balsamic vinegar
• ⅓ cup fresh basil leaves, chopped fine
• ½ tsp kosher salt
• ½ tsp pepper

On the diagonal, cut baguette into ½-inch thick slices.

Arrange slices on a baking sheet, brush lightly with olive oil and bake at 350º for 6 to 10 minutes, or until slightly golden.

In large mixing bowl, combine the remaining ingredients.

Mix well.

Cover and refrigerate for at least 20 minutes to allow flavors to combine.

Spoon tomato mixture over baguette slices and enjoy!