Preheat the oven to 428°F. Line a large baking sheet with parchment paper.

Dice the cherry tomatoes into small cubes and finely chop the onion. Place the tomatoes and onion in a medium bowl. Remove excess juice and seeds with a spoon so the bread won’t become soggy.

Finely mince the garlic and chop the fresh basil. Add these to the tomatoes and onions along with salt and pepper. Mix well and set the mixture aside for 10–15 minutes so the flavors can infuse.

Slice the baguette diagonally into pieces. Lightly brush both sides of each slice with olive oil.

Arrange the slices in a single layer on the prepared baking sheet. Bake on the middle rack for 7–8 minutes, or until crispy and golden brown.

Remove the toasts from the oven and place them immediately on a serving platter or rack so they stay crisp.

Spoon a portion of the tomato mixture onto each piece of bread.

Finish the bruschetta with Parmesan and balsamic vinegar. Serve immediately for the best texture and flavor. Enjoy!