(If using store-bought garlic spread, skip to Step 2.) Preheat the oven (or toaster oven, which I prefer in this case) to 450 degrees. Slice off the top of the garlic head, leaving each cloves slightly exposed. Drizzle garlic with 1 teaspoon olive oil, and sprinkle with salt. Wrap garlic in tin foil, and roast for 30 minutes. Remove garlic from oven, pick cloves out of their shells, and place them in a small bowl. Add 2 teaspoons olive oil and mash cloves with a fork.

Meanwhile, chop tomatoes, seeding them if desired (I’m too lazy). Place tomatoes in a bowl and pour balsamic vinegar over until tomatoes are coated but not swimming. Sprinkle in Parmesan cheese and freshly ground pepper.

Slice your bread and arrange on a baking sheet. Spray with oilve oil or cooking spray if desired. Broil in a hot oven for 3-5 minutes, until beginning to turn golden. Remove from oven. Allow to cool until you can handle the bread.

Spread garlic onto the bread. Top with a generous dollop of tomato mixture. Return to the oven to broil for an additional 3-5 minutes, or until level of temperature and browning is satisfactory. Sprinkle with basil; serve.