3 firm roma tomatoes, finely diced (about 1 1/2 cups
1/4 teaspoon salt
1 tablespoon minced fresh basil
2 teaspoons minced garlic
1 tablespoon grated parmesan cheese
2 teaspoons diced marinated sun-dried tomatoes
1 pinch dried parsley flakes
2 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar

1 Toss diced tomatoes with basil, garlic, marinated 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°F.
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 Pour tomato mixture into a serving dish (strain off the liquid) and serve it up alongside the toasted bread slices

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