Garden Fresh Bruschetta

My hubby has spent a great deal of time this Spring and Summer growing us a nice little organic garden with lots of veggies and herbs.  He has ordered a lot of heirloom seeds for next year as well.

We have been loving Bruschetta for dinner on these hot summer nights when I don't want to cook.

Bruschetta

2 cups of tomatoes seeded and chopped (we are using roma, grape, and cherry tomatoes)
3 large cloves of garlic minced
2 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
1/4 cup finely chopped parsley
Fresh ground pepper and coarse salt to taste

Fresh grated parmesan cheese
Crusty french or bread

Combine to first 6 ingredients in a bowl.  Allow the tomatoes to marinate for 10 mins.  Slice the bread into 3/4" slices.  Under the broiler, toast one side of the bread.  Then flip the bread over and brush on a little olive oil.  Now toast the olive oil side of the bread.  Top the toasted bread with a generous amount of the tomato mixture and then sprinkle with parmesan cheese.  Put back under the broiler for a minute until the cheese has melted.  Serve warm as just an appetizer or your whole meal.