Place balsamic vinegar in a small saucepan and bring to a simmer on the stove. Simmer until liquid has reduced by about half, while stirring occasionally to prevent burning. Keep warm until use - reduction will thicken significantly when it cools.
Preheat oven to 350 degrees.
Place 1/4 cup olive oil in a small bowl and add the minced garlic. Brush the garlic olive oil mixture on each bread round and place on a cookie sheet.
Place the cookie sheet on the top rack and toast the bread rounds until they start to turn gold on the edges - about 10 minutes.
Meanwhile in another bowl, mix the quartered cherry tomatoes, roughly chopped basil, remaining olive oil, red pepper flakes, and a little salt and pepper.
Place the toasted bread rounds on a nice plate. Add a heaping spoonful of the bruschetta to each bread round.
Carefully drizzle the balsamic reduction over the bread rounds topped with bruschetta. Just drizzle it straight from the saucepan, if you try to put it in another container it will just harden too much to work with.
Optionally, grate some fresh parmesan over the bruschetta.