1long loaf of baguette style breadcut into 3/4" slices
Combine the tomatoes, basil, garlic, sun-dried tomatoes, olive oil, vinegar and salt in a bowl. Toss to coat and combine. Cover with plastic wrap and place in the refrigerator for one hour to marinate.
Preheat oven to 450 F.
Toss together Parmesan cheese with parsley in a small bowl and place bread slices in a single layer on a baking sheet.
Add a couple pinches of the Parmesan cheese mixture on each slice. Bake the slices for 3-5 minutes.
Drain the tomato mixture then put in a small serving bowl. Serve with toasted bread slices.
Turn the bread upside down, it's easier to slice from the bottom.
This bruschetta can be made a day ahead.
I have heard reports of how soggy the bread can get, making it unappetizing. Serving the topping on the side solves this issue.