Step 1

: In a medium bowl combine minced garlic, 1/2 cup olive oil, Parmesan cheese, diced tomatoes, chopped basil, vinegar, 1 teaspoon kosher salt, 1 teaspoon black pepper, and red pepper flakes. Stir to combine evenly, cover and refrigerate for at least 30 minutes.

Step 2

: Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.

Step 3

Slice the baguette into 1/2- inch pieces.

Step 4

In a small bowl whisk together the remaining 1/4 cup olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and garlic powder.

Step 5

Brush mixture on both sides of the bread slices and place onto the prepared baking sheet. Bake for 6 minutes, flipping once halfway through. Cool on a wire rack.

Step 6

: Spoon the tomato mixture onto the cooled toasts and sprinkle with more Parmesan cheese if desired.