In a large bowl, combine the prosciutto, roma tomatoes, sun-dried tomatoes, roasted red peppers, artichoke hearts, olives, capers, parmesan cheese, garlic, olive oil, balsamic vinegar, red onions, lemon juice, oregano, parsley, basil, thyme, parsley, salt, and pepper. Allow the mixture to sit for ten minutes.
Cut the baguette into two centimeter slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for one to two minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for four minutes, or until the cheese is melted.