Start by coring and dicing the Roma tomatoes, then transfer them to a medium bowl.

Chop the basil leaves and add them to the bowl of tomatoes.

Finely mince 3 of the 5 garlic cloves and mix them with the tomatoes.

In a small bowl, take 1 teaspoon of olive oil and mix it with the remaining minced garlic. Set this mixture aside.

To the tomato mixture, add balsamic vinegar, sea salt, black pepper, and the remaining olive oil. Stir gently and let marinate for 30 minutes.

Preheat the oven to 400°F (200°C).

Cut the baguette into 1/2-inch thick slices and place them on a baking sheet.

Brush the sliced bread with the garlic-infused olive oil on both sides.

Sprinkle the toasted slices with shredded parmesan cheese.

Bake in the preheated oven for 5 minutes, then broil for 1-2 minutes until golden brown.

Arrange the toasts on a platter with the tomato topping in a separate bowl.

Spoon the tomato mixture over the toasted bread and finish with a drizzle of extra olive oil and balsamic glaze if desired.