Pomodoro Fresco Sourdough Bruschetta

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1 (12 to 16-inch) sourdough baguette

2 garlic cloves, halved plus 1 tablespoon minced garlic

5 tablespoons extra-virgin olive oil

1/4 cup grated Parmigiano-Reggiano, plus more for garnish

2 cups diced Roma tomatoes

1/3 cup thinly sliced fresh basil leaves, plus more for garnish

2 tablespoons balsamic vinegar

1/2 teaspoon sea salt

1 teaspoon freshly ground black pepper