Fresh Balsamic Bruschetta!

OMG... I made this for the first time over the weekend and it was such a big hit! Had to make another batch on Sunday per my DHs request. I will NEVER buy bruschetta again! I don't know why I was so intimidated to make this...it's so easy!!!

Ingredients:
8 Italian Roma tomatoes
1/3 cup chopped fresh basil
1/8 cup grated percorino romano cheese
2 cloves garlic, minced fine
1 TBS balsamic vinegar
1 tsp roasted garlic EVOO
1/4 tsp kosher salt
1/4 tsp ground black pepper

Mix all ingredients and let sit for at least 2-4 hours before serving so all the flavors can mix. Best if made the day prior! Tip for dicing the tomatoes; when dicing, use your finger to scrape the soft pulpy (seeds) off the slices. Best to use the firm outer parts of the tomato.

Serve with variety of bread. We served it with roasted garlic melba rounds, crustini, slice toasted french bread, and cut up pepperidge farm premium roasted garlic bread. (that was finished first!)