Dice and drain the tomatoes: Core and dice the tomatoes into small pieces. Sprinkle with a little salt, let sit for 5–10 minutes, then drain excess liquid.
Slice the basil: Stack, roll, and thinly slice the basil leaves into ribbons. Add them to the drained tomatoes.
Mix the topping: Add minced garlic, olive oil, balsamic vinegar, black pepper, and salt to taste. Toss gently and let rest for 10–30 minutes.
Toast the bread: Preheat the oven to 400°F. Brush baguette slices with olive oil and bake for 5–8 minutes, until golden and crisp.
Rub with garlic: While the bread is warm, lightly rub each toast with the cut side of a garlic clove. Add Parmesan if using.
Assemble and serve: Spoon tomato topping onto the warm toasts. Finish with balsamic glaze, extra basil, or flaky salt. Serve right away.
