Tomato Basil Bruschetta

3 Tbsp olive oil, divided
1 large Italian or French Baguette, cut into 1/2 inch slices
1 1/2 cups chopped seeded plum tomatoes
1 jar (4oz) diced pimientos, rinsed and drained
2 Tbsp chopped fresh basil
1 tsp red wine vinegar
1 tsp minced fresh parsley
1 garlic clove, minced
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/8 tsp pepper
1 Tbsp grated Romano cheese
Fresh basil leaves

Using 2 Tbsp oil, lightly brush on side of bread slices.  Place bread oil side up on an ungreased baking sheet.  Bake at 350 degrees for 15 mins or until lightly browned.

In a bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes, and pepper; stir in Romano cheese.  Place a whole basil leaf on each slice of toasted bread.  Top with tomato mixture.  Drizzle with remaining oil.  Serve immediately.