Combine all ingredients except the cheese together in a large bowl. To serve, top the bruschetta with the tomato mixture. Sprinkle with Parmigiano Reggiano cheese.
*To roast your own garlic, heat the oven to 400°F. Coat 1/4 cup peeled whole garlic cloves with 1 teaspoon extra virgin olive oil. Put the garlic in a small cast iron pan or in a garlic roaster or small dish that can be covered. Roast for 25 to 30 minutes, stirring every 10 minutes until garlic is tender, lightly golden and very aromatic.