Bruschetta Al Pomodoro (Bruschetta with tomatoes)

• 1 loaf rustic Italian (or artisan) bread sliced to ½-inch thickness
• 3 whole cloves garlic peeled and halved
• 5-6 ripe Roma tomatoes, diced
• 1 tablespoon extra-virgin olive oil (plus more for bread)
• 1 tablespoon balsamic vinegar
• 8-10 fresh basil leaves (rolled and thinly sliced)
• Salt and freshly ground pepper to taste
• Shaved parmesan cheese for topping

Mix the tomatoes, olive oil, vinegar, basil, salt and pepper. Cover and place in refrigerator.

Drizzle slices of bread with olive oil and throw on a heated grill pan until desired doneness (toasting bread in the oven will work too). Rub garlic on each slice of toasted bread. Spoon tomato mixture on slices and top off with shaved parmesan.