Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
In a medium bowl, combine the chopped tomatoes, strawberries and basil. Set aside.
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.
Drain any excess juice from the strawberry tomato mixture. Stir in the balsamic vinegar syrup.
Preheat the oven for a few minutes on BROIL.
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.
Place the bread slices on a serving platter and spoon the strawberry mixture onto the bruschetta.
If your balsamic vinegar syrup gets too stiff, just heat it a little bit before mixing it in.