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

Chop basil and transfer to the bowl with tomatoes.

Finely mince 5 garlic cloves. Mix 1 teaspoon of minced garlic into 3 tablespoon olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.

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

Preheat oven to 400˚F with a rack in the center. Place toasts on a parchment-lined baking sheet. Cut toasts into ½” thick slices, slicing diagonally.

Arrange toasts on the prepared baking sheet and brush with garlic infused olive oil on both sides. Sprinkle tops with parmesan cheese and bake for 5 minutes, then broil on high for 1 to 2 minutes or until the edges are golden brown.

Arrange the toasts on a platter and the tomato topping in a separate bowl. Spoon the tomato mixture over the toasts and serve with a drizzle of extra virgin olive oil and balsamic glaze.