Prepare the Tomato Topping: In a large mixing bowl, combine the diced tomatoes, torn basil, minced garlic, olive oil, and balsamic vinegar. Season generously with salt and pepper.

Toss gently and let the mixture sit at room temperature for at least 10 minutes. This isn't a step to rush it gives the tomatoes time to release their juices and the flavours time to properly meet each other.

Toast the Bread: Preheat your oven to 200°C (400°F). Arrange the bread slices on a baking sheet in a single layer and brush lightly with olive oil on both sides.

Bake for 5–7 minutes, flipping halfway, until golden and crisp at the edges but not hard all the way through you still want a little give in the centre.

Rub with Garlic: While the toasts are still warm, rub the cut side of the whole garlic clove firmly over the surface of each one. The warmth of the bread releases the garlic's oils, so this step delivers real flavour without any raw bite.

Assemble and Serve: Using a slotted spoon, spoon the tomato mixture generously onto each toast, leaving behind any excess liquid in the bowl. This keeps the bread from going soft too quickly.

Serve immediately, while the toasts are still warm and the tomatoes are cool that contrast is part of what makes bruschetta so good.