Core and dice the tomatoes, then let any excess juice drain before adding them to a medium bowl. That quick draining step is the first defense against soggy bread and gives the topping a meatier texture.

Slice the basil into thin ribbons and add it to the bowl with the tomatoes. The basil should look fresh and green, not bruised or darkened.

Mince all 5 garlic cloves, stir 1 tsp of the minced garlic into 3 Tbsp olive oil, and set that oil aside for the bread. Keep the remaining garlic with the tomatoes so the topping gets a stronger garlic bite while the toast gets a softer garlic flavor.

Add the remaining minced garlic, 2 Tbsp extra virgin olive oil, 1 Tbsp balsamic vinegar, 1/2 tsp sea salt, and 1/4 tsp black pepper to the tomatoes, then stir gently and let the mixture marinate for 30 minutes. By the end, the tomatoes will look a bit softened and glossy, and the bowl will smell bright, savory, and garlicky.

Heat the oven to 400 °F with a rack in the center, line a baking sheet with parchment, and slice the baguette diagonally into 1/2-inch pieces. Angled slices give you a little more surface area for the topping, which is never a bad thing.

Arrange the bread on the baking sheet, brush both sides with the garlic oil, top with parmesan, and bake for 5 minutes, then broil on high for 1 to 2 minutes until the edges turn golden brown. The bread should feel crisp at the edges and smell fragrant from the garlic and cheese, so watch closely during the broil.

Set the toasts on a platter and place the tomato topping in a separate bowl, then spoon the mixture onto the bread when serving and finish with extra virgin olive oil and balsamic glaze if using. Warm toast with cool tomato topping gives the best contrast, and assembling at the last minute keeps every bite crisp.