Mix together the minced garlic, 2 tablespoons of the olive oil, chopped basil, salt, and black pepper in a small bowl. Allow the mixture to infuse for 15 minutes. In a large bowl, toss the shrimp with the garlic mixture and allow to infuse in the refrigerator for another 15 minutes.
Rub the toasted baguette slices with the cut half of the raw garlic, then evenly distribute the shrimp, roasted cherry tomatoes, small basil leaves, and parmesan cheese. Serve immediately. Makes about 16 bruschetta.