1-Wash and dice the 6 Roma tomatoes finely, then drain any excess juice and transfer them to a medium bowl to keep the mixture from getting watery.

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

3-Finely mince the 5 garlic cloves, then mix 1 teaspoon of the minced garlic with 3 tablespoons olive oil and set it aside for the toasts; add the remaining 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 30 minutes to blend the flavors.

5-Preheat your oven to 400 degrees Fahrenheit and place the rack in the center for even toasting.

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

7-Brush both sides of the slices with the garlic-infused olive oil you prepared earlier and sprinkle them with 1/3 cup shredded parmesan cheese.

8-Bake the slices for 5 minutes, then broil for 1 to 2 minutes until the edges turn golden brown.

9-To serve, arrange the toasts on a platter and place the tomato topping in a separate bowl so guests can assemble their own; drizzle with extra virgin olive oil and balsamic glaze if desired.