1 cup loosely packed sun-dried tomatoes 1/4 cup chopped fresh basil 1 tablespoon chopped garlic 1/4 cup balsamic vinegar 1/2 cup extra virgin olive oil 1 loaf (8 ounce size) French baguette additional extra virgin olive oil for brushing salt and freshly ground black pepper freshly grated Parmigiano-Reggiano cheese
Place tomatoes in small bowl; add hot water to cover. Let stand until softened, about 5 minutes; drain well.
In work bowl of food processor fitted with steel knife blade, process softened sun-dried tomatoes, basil, and garlic until combined. Add vinegar; pulse until combined. With machine running, slowly pour the olive oil through the feed tube in slow, steady stream; process until smooth. Place in serving bowl and set aside.
Cut bread diagonally into 1/2-inch-thick slices. Lightly brush with olive oil; season with salt and pepper. Place on oiled grid over medium-high heat; grill until lightly toasted and grill marks appear, about 1 to 2 minutes per side. (Can also toast in oven.)
Place bread in serving basket; serve with sun-dried tomato mixture and cheese.