Roasted Tomato Caprese Salad (as bruchetta)

I saw this on Shutterbean, and I knew I had to try it.  I love sun dried tomatoes, and this sounded like it would taste a decent bit like them.  I showed it to Alex, and he readily approved, so we made it once we got some tomatoes.

We made them as we were roasting things for dinner, so we started it off at 350-400ºF, which isn't what you're supposed to do, but after making them several times since the correct way, we decided that we're always going to start it up at a higher temperature and then lowering it, because really, the flavor is so much better from the balsamic and sugar being caramelized more.

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