Open-Faced Mozzarella Sandwiches

1 cup plum tomatoes seeded and chopped
3 Tbsp olive oil
1 garlic clove, minced
1 tsp green onion, sliced thin
1 tsp fresh basil, chopped (or 1/4 tsp dried)
1/4 tsp salt
1/8 tsp pepper
dash cayenne pepper
4 slices Italian bread (3/4 inch thick)
1/2 c mozzarella cheese, shredded

In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Drain 2 teaspoons lizuid form the tomato mixture; brush onto one side of each slice of bread. Broil until crisp, about 1 to 2 min. Spoon 1/4 cup tomato mixture on each piece of bread; sprinkle with cheese. Broil 1 to 2 min. or until bubbly. Yield 2 servings