Day Old Bread and Tomatoes left from Saturday's Party

There is almost always some day old bread around the restaurant, and with some tomatoes left from Saturday's tomato salad I put together a bruschetta. I chopped the tomatos and tossed them with our balsamic vinaigrette and some fresh basil, I spooned the tomato mixture over toasted bread triangles and topped it with Provel cheese (a St louis favorite for pizza-and really more of a "cheese food" than a real cheese). I then browned them under the broiler. Since I left the restaurant early lastnight, I have no idea how they sold, but they were made of leftover bits and pieces and therefore was a good dish to insure against waste.