bruschetta

 3 firm roma tomatoes, finely diced (about 1 ½ cups)
 ¼ teaspoon salt
 1 tablespoon minced fresh basil
 2 teaspoons minced garlic
 1 tablespoon grated Parmesan cheese
 2 teaspoons diced marinated sun-dried tomatoes
 pinch dried parsley flakes
 2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
 8-10 slices ciabatta bread or Italian bread

1. Toss diced tomatoes with basil, garlic, sun-dried tomatoes, olive oil, vinegar and salt in a medium bowl. Cover and chill 1 hour.
2. When you are ready to serve the dish, preheat oven to 450 degrees.
3. Combine Parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet.
4. Sprinkle a couple of pinches of the Parmesan cheese mixture over each bread slice. Bake for 5 minutes or until the bread starts to crisp.
5. Put tomato mixture into a serving dish (strain off the liquid), and serve it with the toasted bread slices.