8 Roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, toasted and sliced
In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.
The kids and I brought Jeff lunch at work on day after making this for him. It was delicious on a fresh baguette and tasted just like summer should. Later that night, we had it on the toasted baguette, but I liked it better on the untoasted bread. Be generous with the Parmesan cheese and be sure to use fresh cheese and basil, a must! This will keep in the fridge for several days--if it lasts that long.