Espresso and Lime

0 Preheat your oven to 425 degrees
1 Combine the diced roma tomatoes, red onion, basil and finely minced garlic in a large bowl
2 Drizzle 1 tablespoon of olive oil over the mixture and add a pinch of salt and pepper 
3 Toss everything until fully combined and then taste to see if more salt and/or black pepper is necessary
4 Slice your italian bread into 1/2 inch slices and place them onto parchment lined baking sheets
5 Lightly brush each slice with olive oil and top with bruschetta 
6 Sprinkle finely shredded parmesan over each piece
7 Bake in a 425 degree oven until the parmesan melts and the bread is crispy
8 Drizzle with balsamic vinegar 
9 Serve hot or at room temperature