In a small bowl, mix together the garlic, lemon juice, lemon zest, olive oil, vinegar, salt, black pepper, cumin, parsley, and cilantro; set aside.
Drain tomatoes of extra juice and add chopped tomatoes to a medium-sized bowl. Pour prepared dressing over the tomatoes. Cover tomato and dressing with plastic wrap and let sit in the refrigerator for a couple hours for the flavors to marinate with the tomatoes. Halfway through, stir the tomato mixture.
Preheat oven to 375 degrees F.
Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; covered loosely with foil and leave at room temperature.) Take cut garlic clove and rub against surface of baguette slices.
Remove tomatoes from refrigerator 20 minutes before ready to serve. Pour tomato mixture into a nice serving bowl and place on platter with toasted baguette slices. Allow each guest to spoon the tomato mixture on the toasted baguette slices and enjoy.
Makes 10 servings.
* Fresh cilantro is also known as fresh coriander outside the United States.
Egyptian Tomato Bruschetta Recipe: https://whatscookingamerica.net/Appetizers/Egyptian-Bruschetta.htm