Chop the tomatoes as finely as you can and place them in a bowl. Add the basil, Parmesan, balsamic vinegar, garlic, salt and pepper. Stir to mix. Set aside.
Toast the bread lightly by placing it cut-side-up under the broiler or cut-side-down on the barbecue grill until just golden. Remove and cut into 2-inch (5 cm) pieces. Top each piece of bread with a spoonful of tomato mixture. (Additional juices are too delicious to throw out! You can sop them up with some breat or add to a salad dressing for extra zing.)
Sorry, there is no nutrition information available for this recipe.