Preheat your oven to 400°F (200°C).

Slice the French bread into half-inch thick pieces and brush each slice with extra virgin olive oil.

Toast the bread in the oven for about 5–7 minutes until golden brown.

In a mixing bowl, combine diced Roma tomatoes, minced garlic, grated Parmesan, balsamic vinegar, kosher salt, and black pepper.

Fold in chiffonade basil and let the mixture sit for 10–15 minutes.

Spoon the tomato mixture onto each toasted slice of bread and optionally drizzle with more balsamic vinegar.

Serve immediately while the bread is warm and crisp.