Baked Balsamic Bruschetta

Note this also requires a minimum 2 hours of marinating time for the tomatoes.

Combine diced tomatoes and balsamic vinegar in a bowl. Marinate in the refrigerator for 2-24 hours.

Preheat oven to 400 F.

Drain tomatoes and set aside. Slice bread into approximately ½ inch thick pieces. Place on a baking sheet.

In a medium sized skillet over medium heat, saute onion and garlic in the extra virgin olive oil for 3 minutes. Add tomatoes and saute for 3 more minutes.

Top each bread slice with the tomato mixture. Sprinkle fresh basil and Parmesan cheese onto each piece. Drizzle extra virgin olive oil across each piece (approximately 3 “lines” of drizzle per piece).

Bake for 10-15 minutes, turning the baking sheet 180 degrees approximately halfway through cooking time. Bruschetta is done when edges of bread are golden brown.