Core and finely dice the tomatoes. If very watery, scoop out and discard some seeds/juice to keep topping from making bread soggy. Place diced tomatoes in a medium mixing bowl.

Mince garlic

Peel and mince 1 garlic clove very fine (or grate on a microplane). Add to the tomatoes.

Add basil and seasonings

Add the chiffonaded basil, 3 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper to the tomatoes. Stir gently to combine. Taste and adjust seasoning.

Marinate briefly

Let the mixture rest at room temperature for 10–15 minutes so flavors meld while you prepare the bread. Stir once before serving; if tomatoes release excess liquid, drain a little off.

Bread and assembly

Slice and toast bread

Preheat oven to 425°F (220°C) or heat a grill pan. Arrange 1/2-inch slices of ciabatta or baguette on a baking sheet. Brush one side lightly with the 2 tablespoons olive oil. Toast in the oven 6–8 minutes until golden and crisp (or grill 2–3 minutes per side) — watch to avoid burning.

Rub with garlic

When toasts are hot, immediately rub the cut side with the reserved whole garlic clove to impart a subtle garlic flavor. Let cool slightly so oil won’t soak bread.

Top and finish

Spoon the tomato mixture onto each toast, distributing evenly (about 1–2 tablespoons tomato mixture per slice). If desired, sprinkle each bruschetta with a light dusting of grated Parmesan or Pecorino and a small drizzle of extra-virgin olive oil. Serve immediately so bread stays crisp.

Serve

Arrange on a platter and garnish with a few extra basil leaves if desired. Best eaten within 15 minutes of assembly.