Tomato and Anchovy Bruschetta

Preheat the oven to 325 degrees F. Place the slices of French bread on a baking sheet and lightly brush on both sides with 4 tablespoons of the olive oil. Season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Bake until lightly golden and crispy, about 20 minutes. Set aside to cool. While the toasts are baking combine the olive oil, 1/2 teaspoo salt, 1/8 teaspoon pepper, tomatoes, basil, parsley , lemon zest and juice, garlic , and anchovies in a nonreactive bowl and toss to blend. Serve each toast with a heaping tablespoon of the tomato mixture and garnish with grated Parmesan, if desired.