4 Roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
½ red onion, finely diced
Pinch of salt and pepper
1/4 cup shredded Parmesan
Preheat the grill. In a large bowl combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, onion, basil, salt and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 2cm slices. On a baking tray arrange the baguette slices in a single layer. Drizzle a small amount of olive oil over bread and grill for 1 to 2 minutes until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with Parmesan cheese. Serve immediately.