Bruschettta with Sun-Dried Tomatoes and Capers–Use with GF Baguettes

Ingredients

2 sun-dried tomatoes (not in oil)
2 ripe tomatoes, seeded & chopped (use Roma tomatoes for the best pulp, seed with a grapefruit spoon)
2 tablespoons minced onions
2 teaspoons capers, rinsed
2 cloves chopped garlic
2 teaspoons balsamic vinegar
1/2 tablespoon chopped basil
1/2 tablespoon chopped oregano
1 loaf gluten-free Baguette
grated Parmesan cheese

Step 1
Reconstitute the sun-dried tomatoes by placing them in a small bowl and covering with boiling water. Let the tomatoes rest in the hot water until it cools. Drain and chop them finely.
Step 2
While waiting for the sun-dried tomatoes to cool, seed and chop the tomatoes, chop the onion and all the other ingredients except the bread and cheese. Mix in a bowl. Add the reconstituted tomatoes, finely chopped. Set this aside at room temperature or 1 hour or refrigerate overnight. This allows the flavors to mingle and intensify.
Step 3
To serve, toast the bread slices in the oven until lightly brown; cool slightly. Top the slices with the tomato mixture and sprinkle with cheese. Serve warm or at room temperature.