Olive Garden Bruschetta

• 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 450u0b0F.
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.

roma tomatoes, salt, fresh basil, garlic, parmesan cheese, tomatoes, parsley flakes, extra virgin olive oil, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/olive-garden-bruschetta-53069021 (may not work)