1 cup Chopped, peeled and seeded Roma Tomatoes
½ cup Fresh Basil
2 tsp Minced Garlic
¼ cup Diced Red Pepper Roasted
¼ cup Diced Sweet Onion Roasted
¼ tsp Salt
¼ tsp Black Pepper
1 loaf Whole Grain or French Bread 20-24 inches long cut into 3/4 inch slices
1 Tbs Olive Oil
½ cup Parmesan or Romano Cheese
1. Preheat the large skillet on medium heat. Lightly brush each slice of bread with olive oil. Place the sliced bread, oil side down, in the preheated skillet one layer at a time until nicely browned. Remove and set aside.
2. In the same skillet, pan roast the diced peppers and onions to a rich brown color. The skillet should be uncovered during this process, with the heat on medium to medium high.
3 Combine the seasonings with the tomatoes and roasted vegetables. Top each slice of bread, on the toasted side, with the tomato mixture.
4. Place the tomato topped bread back into the large skillet, sprinkle with the cheese. Cover with the vapor valve closed. Reduce the heat to low. When the cheese has melted, carefully remove with a spatula and serve.
