INGREDIENTS
1
(12 to 16-inch) sourdough baguette
2
garlic cloves, halved plus 1 tablespoon minced garlic
5 tbsp
extra-virgin olive oil
1/4 cup
grated Parmigiano-Reggiano, plus more for garnish
2 cups
diced Roma tomatoes
1/3 cup
thinly sliced fresh basil leaves, plus more for garnish
2 tbsp
balsamic vinegar
1/2 tsp
sea salt
1 tsp
freshly ground black pepper