Bruschetta with Tomato & Roasted Mushroom Salsa

1 lb. mushrooms
½ T. minced garlic
1 T. olive oil
Pinch of salt and pepper
2 lbs. Roma tomatoes (7-8)
½ small diced red onion
¼ c. balsamic vinegar
½ c. olive oil
¼ c. fresh chopped basil
2 T. minced garlic
1 T. salt
1 t. black pepper
Fresh mozzarella
French bread slices
Herbed olive oil

1) Wash mushrooms, toss in olive oil, minced garlic and a pinch of salt and pepper
2) Place on a baking sheet and bake at 350° for 15 minutes
3) Core and slice an X on the bottom of each tomato
4) Place tomatoes in boiling water for 1-1.5 minutes
5) Drain tomatoes, immediately place in ice bath to stop cooking process
6) Cut in half, peel and deseed tomatoes by squeezing
7) Chop basil and dice tomatoes, onion and mushrooms
8) Combine all ingredients in large bowl and mix
9) Slice French bread, brush with herbed olive oil and toast in oven until brown
10) Slice fresh mozzarella on top of toasted French bread
11) Melt mozzarella in broiler
12) Serve tomato and roasted mushroom salsa with mozzarella topped French bread toast