Core and dice tomatoes. Drain any excess juice and transfer tomatoes to a medium bowl.

Stack basil leaves and roll them into a tube. Thinly slice the basil into ribbons and add to the bowl with tomatoes.

Finely mince 6 garlic cloves. Mix 1 teaspoon of minced garlic into 3 tablespoon olive oil and set aside. Add remaining minced garlic to the mixing bowl.

Season tomatoes with 2 tablespoon olive oil, 1 tablespoon balsamic, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir gently and set aside to marinate for 15-30 minutes.

Preheat the oven to 400F. Cut bread into ½ inch thick slices, slicing diagonally.

Brush the garlic-infused olive oil on both sides of the toasts. Sprinkle tops with parmesan cheese and bake at 400F for 5 minutes then broil on high for 1-2 minutes until golden brown.

Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.