1) Preheat the oven to 450F.

2) Dice and drain the tomatoes of excess water and seeds. Add to mixing bowl.

3) Add minced or pressed garlic and diced onion to mixing bowl.

4) Ribbon cut ½ cup of basil and add to mixing bowl.

5) Add of oregano and parmesan cheese to mixing bowl. Mix, set aside, and let marinate.

6) Cut baguette horizontally (or a slight diagonal for larger serving sizes) into 3/8"-1/2" thick slices. Place on a large baking sheet. Lightly brush both sides of each slice with olive oil to yield a golden brown color, crunchy texture and light taste.

7) Toast until golden brown about 7-9 minutes.

10)  Drain excess water from the mixing bowl.

11)  Add remaining olive oil (~3 tablespoons), salt and pepper to the mixing bowl.

12)  Top toasted baguette slices with the tomato mixture.

Serve with a red like Pinot Noir and Chianti, or a whites such as a Pinot Grigio and Chardonnay.