Classic Bruschetta

Core and dice the Roma tomatoes. Drain any excess juice and transfer the diced tomatoes to a medium bowl.

Stack basil leaves, roll them into a tube, and thinly slice into ribbons. Add the basil to the bowl with tomatoes.

Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside for the toasts. Add the remaining minced garlic to the tomato mixture.

Season the tomato mixture with 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to combine and let marinate for 30 minutes.

Preheat your oven to 400°F (200°C) with a rack in the center.

Cut the baguette into 1/2-inch thick slices, slicing diagonally. Arrange the slices on a parchment-lined baking sheet.

Brush the reserved garlic-infused olive oil onto both sides of the baguette slices.

Sprinkle the tops of the baguette slices with shredded parmesan cheese.

Bake at 400°F (200°C) for 5 minutes. Then, broil on high heat for 1 to 2 minutes, or until the edges are golden brown and crisp.

Arrange the toasted baguette slices on a platter and the tomato topping in a separate bowl.

Spoon the tomato mixture over the toasts. Serve with a drizzle of extra virgin olive oil and balsamic glaze, if desired.