2 teaspoons olive oil plus 3 tablespoons olive oil, divided
1 garlic clove, minced
16 slices French bread baguette (1/2 inch thick)
Sea salt and grated Parmesan cheese
In a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 3 tablespoons, 8-10 minutes . Remove from heat. Meanwhile, combine tomatoes, shallot, basil, 2 teaspoons olive oil and garlic. Cover and refrigerate until serving.
Brush remaining oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides.
Top toasts with tomato mixture. Drizzle with balsamic syrup; sprinkle with sea salt and Parmesan. Serve immediately.