Bruschetta Crostini

Combine the diced roma tomatoes, red onion, basil and finely minced garlic in a large bowl

Drizzle 1 tablespoon of olive oil over the mixture and add a pinch of salt and pepper 

Toss everything until fully combined and then taste to see if more salt and/or black pepper is necessary

Slice your italian bread into 1/2 inch slices and place them onto parchment lined baking sheets

Lightly brush each slice with olive oil and top with bruschetta 

Sprinkle finely shredded parmesan over each piece

Bake in a 425 degree oven until the parmesan melts and the bread is crispy

Drizzle with balsamic vinegar 

Serve hot or at room temperature