Late summer tomatoes, fresh farm herbs, local sourdough baguette, and hand-crafted vinegars make this simple recipe the best it can be.
Preheat your broiler.
Dice the tomatoes into rough, bite-sized pieces. Chop the basil. Combine in a bowl with the oil, vinegar, salt, pepper, and garlic. Gently mix and set aside.
Slice the baguette into 1/3-1/2 inch slices and rub one side of each piece with a cut side of the garlic clove. Place evenly on a baking sheet. Brush with olive oil or top with a small pat of butter.
Broil for a few minutes until starting to crisp. Top with a piece of parmesan cheese and broil again until melted and edges of bread is golden.
Serve slices warm and topped with a spoonful of the tomato mixture. Sprinkle with shredded parmesan cheese, if desired.