In a mixing bowl, combine the diced Roma tomatoes, minced garlic, fresh oregano, and basil. The fragrance of fresh herbs is heavenly. Add the aged balsamic vinegar and lemon zest, mixing gently to incorporate everything. Drizzle in the cold-pressed extra virgin olive oil, then sprinkle in the salt and pepper. Make sure you taste it! Adjust seasoning as needed. Let this mixture sit for about 10-15 minutes. This allows the flavors to mingle and deepen, like a fine wine.

While the tomato mixture is resting, slice your crusty baguette into 1/2-inch thick slices. Preheat your oven to 400°F (200°C). Brush one side of each slice with extra virgin olive oil. Place them on a baking sheet, oiled side up, and toast them for 5-7 minutes until golden and crispy. Keep an eye on them—nobody likes burnt toast!

Once the bread is toasted to perfection, remove it from the oven and let it cool slightly. Now comes the fun part! Spoon the tomato mixture generously onto each slice of toast. And here’s a tip: don’t skimp! Remember to finish each piece with a sprinkle of freshly shredded Parmesan cheese. This adds a delightful savory element that’ll have everyone reaching for seconds.

Serve immediately. Let your guests enjoy the fresh, delicious bruschetta while the toasts are still warm and crispy. You might want to prepare a little extra tomato mixture—trust me, it’ll disappear faster than you think!