Balsamic Tomato Bruschetta

We picked up a bunch of tomatoes from the farmer's market this week, and wanted to figure out a way to use them up.  I have a feeling, with the MANY tomatoes and green/purple basil currently growing in our garden, we will be making this recipe many times this summer!  I'm looking forward to evenings of bruschetta and wine on the deck.

2 cups chopped tomatoes

1/3 cup  fresh basil, chopped into thin ribbons (we used green and purple from our garden)

1/4 cup shredded Parmesan cheese (more for sprinkling if desired)

2 cloves garlic, minced

1 teaspoon balsamic vinegar

1 tablespoon olive oil (plus more for drizzling)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black

pepper

1-2 baguettes sliced into 3/4 to 1 inch rounds (or a loaf of French bread) - amount depends on how much

 

In a bowl, toss together the tomatoes, basil, parmesan cheese, and garlic.  Mix the balsamic vinegar, olive oil, salt, and pepper in a jar and shake until well combined.  Toss the tomato mixture with the dressing.  

 

Toast bread rounds and drizzle with some olive oil while still hot.  Top with tomato mixture sprinkle with a little extra grated parmesan if desired.