• 1 large baguette
• 3-4 medium sized ripe tomatoes
• 3-4 cloves garlic
• 1/2 cup chopped basil
• 1/2 a bunch of freshly chopped parsley
• 1 medium sweet onion
• salt & pepper to taste
• 1/4 to 1/2 cup balsamic vinegar
• 1/8 cup grated parmesean
• olive oil

For bruschetta vegtables; dice tomatoes, onion, garlic. Toss together with chopped parsley and basil in a medium sized mixing bowl. Add vinegar and salt and pepper to taste. Let set for at least 10 minutes for maximum flavor.

Slice baguette into rounds , cut slightly on the diagonal. Brush tops of bread with olive oil, sprinkle with grated parmesean cheese and broil until lightly browned.

When ready to serve, dallop aproximately 1 to 2 tablespoons of the vegetables on each browned baguette round and serve.