1-Core and dice: the 6 Roma tomatoes, then drain any excess juice and transfer them to a medium bowl.

2-Stack: the 1/3 cup fresh basil leaves, roll them into a tube, and slice them thinly into ribbons; add to the tomatoes.

3-Finely mince: the 5 garlic cloves. Mix 1 teaspoon of the minced garlic with 3 tablespoons olive oil and set it aside for the toasts. Add the remaining minced garlic to the tomato mixture.

4-Season: the tomato mixture with 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently and let it marinate for at least 30 minutes to enhance the flavors.

5-Preheat: your oven to 400˚F with the rack in the center.

6-Slice: the 1 baguette diagonally into 1/2 inch thick pieces and arrange them on a parchment-lined baking sheet.

7-Brush: both sides of the bread slices with the reserved garlic-infused olive oil, then sprinkle 1/3 cup shredded parmesan cheese on top.

8-Bake: the toasts for 5 minutes, then broil for 1-2 minutes until the edges are golden.

9-To serve: arrange the toasts on a platter and place the tomato topping in a separate bowl for self-assembly. Drizzle with extra virgin olive oil and optional balsamic glaze if desired.