3 Roma plum tomatoes (dice the vegetables)
2 cloves garlic, minced
1/4 cup Marie’s Balsamic Vinaigrette
3 tbsp fresh basil, chopped
Salt and pepper to taste
1/2 French bread baguette
1/4 cup shaved Parmesan cheese
In a large bowl, combine tomatoes, garlic, Marie’s Balsamic Vinaigrette, basil, salt and pepper. Allow the mixture to sit for 10 minutes.
Slice the baguette into 1/2-inch slices. On a baking sheet, arrange the baguette slices and brush with olive oil. Broil for 2 minutes, until lightly toasted.
Divide the tomato mixture evenly over the toasted baguette slices. Sprinkle with Parmesan cheese and serve.