3 firm roma tomatoes, finely diced (about 1 1/2 cups)
1 tablespoon minced fresh basil
2 teaspoons minced garlic
1 teaspoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon salt
9 to 10 slices ciabatta bread (or Italian bread)
1 tablespoon grated Parmesan cheese
Pinch dried parsley flakes
Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl.
Cover and chill 1 hour.
When you are ready to serve the dish, preheat oven to 450F.
Combine Parmesan cheese with dried parsley in a small bowl.
Arrange the bread slices on a baking sheet.
Sprinkle a couple pinches of the Parmesan cheese mixture on each bread slice.
Bake for 5 minutes or until bread is starting to crisp.
Pour tomato mixture into a serving dish, and serve alongside the toasted bread slices.
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