Preheat the oven to 400 degrees.
When chopping the tomatoes, take out the core and the seeds and compost them.
Dice (and quarter) the tomatoes and place them in a large bowl with the minced garlic and chopped fresh basil.
Sprinkle in the parmesan cheese and the salt, then mix the bowl. Let the tomato mixture marinate while you prep the bread.
Slice the loaf into thick pieces, no smaller than 1/2 inch each.
Lay the slices out on a sheet pan. Brush the olive oil on one side, then flip the pieces and brush it on the other.
Bake in the oven for 5 minutes. Flip the slices, then bake for another 5 minutes (10 minutes total).
Move the slices of bread to a cutting board. When the bread is cool enough to touch (but still warm and toasted), spread the goat cheese on each slice.
Scoop the tomato mixture onto the tops of the bread.
Using a teaspoon, drizzle the balsamic vinegar on top of each slice. Four teaspoons is a rough estimate—it's what I ended up using.