Double Dose Tomato Bruschetta with Balsamic Glaze

I got bored and decided to make an average bruschetta even better, it does take a bit of work but believe me its well worth it! That's all I'm going to leave you with, it's that good, and I gotta go back to eating it.

Double Dose Tomato Bruschetta with Balsamic Glaze
makes about 20 pieces

• 1 medium baguette, cut into slices, drizzled with olive oil and rubbed with a garlic clove and put under broiler for 1-2 minutes
• 1 large tomato or 5 plum tomatoes (diced)
• 1 jar of sun dried tomatoes (drained) or a handful of just dried ones (diced)
• 1/2 red onion (diced)
• 4 cloves garlic (minced)
• 1/4 c. chopped fresh basil
• 1 tsp salt
• 1 tsp pepper
• 2 Tbsp Olive oil
• 2 Tbsp Balsamic Vinegar (aged is better)
• 1/2 c. mozzarella cheese or vegan mozzerella cheese like "Teese"
• extra shredded basil

For glaze-

• 1/2 c. balsamic vinegar
• 2 Tbsp sugar

Directions:

1. Mix tomatoes, onions, garlic, chopped basil, balsamic vinegar, olive oil, salt, and pepper in a bowl and let sit in fridge for at least 10 minutes.
2. While mixture is sitting combine balsamic vinegar and sugar for glaze in a sauce pan and bring to a simmer, let simmer til reduced by at least half.
3. On each bread slice put bruschetta mix, topped with cheese and put on baking sheet, when all slices are done, stick under broiler for 1-2 minutes, or until cheese is melted.
4. Take out of oven, top with glaze and rest of shredded basil.

That's it, enjoy!