Combine diced tomatoes, minced garlic, basil, olive oil, salt, and pepper in a bowl. Toss gently. Let sit at room temperature for 10 to 15 minutes — this step is essential for flavor development.

Brush bread slices with olive oil on both sides. Arrange on a baking sheet and broil on high for 2 to 3 minutes per side until deeply golden and genuinely crunchy.

While bread is still piping hot firmly rub the cut side of a halved raw garlic clove across each toast. The warmth acts like a grater releasing the garlic oils into the bread.

Use a slotted spoon to scoop the tomato mixture onto each toast leaving most of the excess liquid behind.

Drizzle with balsamic glaze and a little extra olive oil. Serve immediately within 5 minutes of topping.