Typically for the bread, Italian or French bread is used. I don't see an issue with either, but I used a French baguette in my case. Begin by cutting the baguette in half down the middle. Take one half of the baguette and cut the end off. Begin to cut ¼" thick slices on a bias. Do this until you have 8-10 slices.

Line a small baking sheet with aluminum foil. Drizzle a bit of olive oil over the top. Place your bread slices on top of the foil and drizzle a bit more oil over the bread pieces.

Cook at 450°F for 5-10 minutes or until golden brown and crispy. I personally just used my toaster oven, but you can use a normal oven if you'd like.

Take your bread out of your oven and set aside so they can cool slightly. In the meantime, smash one large garlic clove and begin to chop until finely minced. Add the garlic into a medium-sized bowl. For the tomatoes, make sure to use the best quality you can get. I ended up using tomatoes from my garden. That's ideal. If you don't garden, attempt to get farmer's market tomatoes or organic tomatoes at the supermarket.

Wash your tomatoes and the begin to chop into a small dice, about ¼" size dices. Continue to do this until all three are chopped. Be sure to be gentle and not allow the tomato juices to be squeezed out. Place the tomatoes into the same bowl with the garlic.

To the bowl, add in the red wine vinegar, salt, black pepper, and olive oil. Mix gently to combine.

Begin to pile some of the tomato mixture onto the bread slices, making sure to avoid getting much of the tomato liquid on the bread. Garnish with grated Parmesan and fresh basil (again, ideally from the garden) tore into pieces. Enjoy immediately!