Wash and slice the roma tomatoes in half, scoop out the seeds, and dice them.

In a mixing bowl, combine diced tomatoes, finely chopped onion, minced garlic, basil leaves, parmesan, olive oil, and balsamic vinegar. Season with salt and pepper.

Preheat the oven to 450°F. Slice ciabatta bread into ½ inch thick pieces and place on baking sheet. Brush with olive oil and sprinkle with salt.

Toast the ciabatta in the oven for about 7 minutes until golden brown.

Spoon the tomato mixture onto each slice of toasted ciabatta and top with shredded goat cheese.

Garnish with additional basil leaves and serve immediately.