Pomodoro Fresco Sourdough Bruschetta

Got this recipe from Guy's Big Bite. One of the best I've had. I didn't have baguette so I use a ciabata. Just as good.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  sourdough baguette, 12 - 16 inch
• 2  garlic cloves, halved plus 1 tablespoon minced garlic
• 5  tablespoons extra virgin olive oil
• 1⁄4 cup parmigiano-reggiano cheese, grated, plus more for garnish
• 2  cups roma tomatoes, diced
• 1⁄3 cup fresh basil leaf, thinly sliced, plus more for garnish
• 2  tablespoons  balsamic vinegar
• 1⁄2 teaspoon sea salt
• 1  teaspoon fresh ground black pepper

Directions

1. Preheat the oven to 350 degrees F.
2. Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese.
3. In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature.
4. Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano.