6 Roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shaved or shredded Parmesan cheese
Preheat the oven on broiler setting.
In large bowl, combine Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes and then refrigerate for a few hours. Cut baguette into 3/4-inch slices and arrange on a cookie sheet. Broil for 1 to 2 minutes, until slightly brown. Divide tomato mixture evenly over the baguette slices. Sprinkle with Parmesan cheese. Broil for 5 minutes, or until the cheese is toasted.
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