Anchovie Tomato Bruchetta

Being Italian making Bruchetta is one thing
I make all year long to serve as a first course.
With summer fresh tomatoes this is amazing but
winter plum tomatoes are also good on this.
The secret is in using some sun-dried tomatoes.
And the anchovies take tis over the top in taste.
Using capers in place of salt is a stoke of flaver.

Ingredients
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves garlic, peeled and minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1 teaspoon capers, crushed
1 can packed anchovies, minced
1/4 teaspoon ground black pepper
1 fresh French baguette
2 cups shredded mozzarella cheese

Directions:
Preheat oven on high broiler setting.
In a large bowl, combine the roma tomatoes,
sun-dried tomatoes, anchovies, garlic, olive oil,
vinegar, basil, capers, and pepper.
Allow the mixture to sit for 15 minutes.
Cut the baguette into 3/4-inch slices.
On a baking sheet, arrange the baguette
slices in a single layer.
Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over baguette slices.
Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.