Goat Cheese Tomato Bruschetta

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2 cups of strained chopped fresh tomatoes (or 1 can of Muir Glen fire roasted diced tomatoes, drained)

1/2 cup of kalamata olives, coarsely chopped

1/4 cup of freshly chopped basil leaves

2 tablespoons of olive oil

4 tablespoons of balsamic vinegar

2 tablespoons of white wine vinegar



1/2 cup of soft fresh goat cheese

1 baguette, cut into 1/2 inch slices

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