Toast:
Twelve 4-inch-long baguette slices (each about 1/3-inch-thick)
3 tablespoons finely chopped shallots
2 tablespoons balsamic vinegar (preferably aged)
2 tablespoons coarsely chopped fresh basil
1 garlic clove, finely chopped
6 ounces fresh goat cheese
On a heavy baking sheet, arrange the bread slices in a single layer. Drizzle 1 tablespoon of oil over the bread slices and season with salt and pepper. Toast in the oven for about 15 minutes, or until they are slightly golden. Remove from the oven and cool.
In a medium bowl, toss the tomatoes, shallots, vinegar, basil, garlic, and remaining 2 tablespoons of oil to coat. Season to taste with salt and pepper.
Spread the goat cheese over the toasted bread and top with tomato mixture. Drizzle the accumulated juices from the tomato mixture over the toasts and serve.