1 loaf French bread, cut into 1/4-inch slices
1 tablespoon extra-virgin olive oil
8 Roma (plum) tomatoes, diced
⅓ cup chopped fresh basil
1 ounce Parmesan cheese, freshly grated
2 cloves garlic, minced
1 tablespoon good quality balsamic vinegar
2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, 5 to 10 minutes, turning halfway through.
Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl.
Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper.
Spoon tomato mixture onto toasted bread slices and enjoy!
Using only the flesh of the tomatoes (by removing the seeds) can reduce the liquid if it's too wet.
Finely chopped red onion is an optional addition.
Making the mix the night before will meld the flavors more?