Strawberry Bruschetta

Ingredients:
1 baguette, cut into 15 to 20 (1/2-inch) slices
15 small slices of mozzarella (about the size of your bread slices)
2 medium tomatoes, diced
1 1/2 cups strawberries, diced, (you want equal parts tomatoes and strawberries)
1 to 2 tablespoons fresh basil, finely chopped
1/4 cup balsamic vinegar
1 tablespoon sugar
1 teaspoon olive oil

Directions:
1. In a medium bowl, combine the chopped tomatoes, strawberries and basil. Set aside.
2. In a small sauce pan, over medium heat, mix balsamic vinegar and sugar. Simmer, stirring constantly until it is syrupy. Remove from heat and add 1 tsp olive oil.
3. Drain any excess juice from the strawberry tomato mixture. Stir in the balsamic vinegar syrup.
4. Preheat the oven for a few minutes on BROIL.
5. Arrange bread slices on a cookie sheet. Top each slice with mozzarella. BROIL in the oven for 2 to 3 minutes, or until the cheese melts.
6. Place the bread slices on a serving platter and spoon the strawberry mixture onto the bruschetta.

Notes:
After an aggressive brunch, steps 4-6 did not happen but sound good. Also, I was out of regular sugar and used light brown sugar and it was still delicious.