1 (14.5 oz) loaf hearty french bread (such as La Brea), sliced
into ½-inch thick slices (about 12 slices)
For tomato mixture: Heat olive oil in a small
skillet or saucepan over medium-low heat. Add garlic and saute
until just starting to turn golden (don't brown it), about 1
Pour into a large mixing bowl. Let cool while you chop the
tomatoes and basil.
Pour tomatoes into bowl with cooled oil mixture. Add parmesan,
basil, balsamic vinegar, salt and pepper. Toss mixture well. Serve
right away over toasted bread (spoon some of the juices along with
it). Garnish with more parmesan if desired.
To toast bread: position oven rack a few
inches below broil and preheat broiler. Align bread slices on an 18
by 13-inch baking sheet. Broil first side until golden brown, about
1 minute (don't walk away and keep and eye on them they'll brown
quickly), then flip slices to opposite side and broil opposite side
until golden brown.