Recipes from the author of the popular Carolina Farmhouse Kitchen blog.
In a medium bowl, toss the tomatoes, roasted peppers, onion, garlic, and basil with olive oil, and vinegar. Season with salt and pepper. Set aside.
Drizzle each baguette with a little olive oil. In a large cast iron skillet, over medium to high heat, grill the baguette slices for a few minutes on each side. Remove the toasted bread from the skillet and top with bruschetta mixture. Top with freshly grated or thinly shaved Parmigiano-Reggiano cheese and enjoy.