In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, pepper, and mozzarella cheese
Allow the mixture to sit for at least 10 minutes (I let mine sit for hours)
Cut the baguette into 3/4-inch slices
On a baking sheet, arrange the baguette slices in a single layer
Optional-Spread garlic butter on each slice of bread and broil for 1 to 3 minutes, until slightly brown
Divide the tomato mixture evenly over the baguette slices or place bread slices around the bowl of bruschetta and people can put their own topping on the bread