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

Chop basil leaves, roll them into a tube, and thinly slice them into ribbons. 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 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 and cut diagonally into ½" thick slices.

Brush garlic infused olive oil on both sides of the toasts, sprinkle with parmesan cheese, and bake at 400˚F for 5 minutes. Broil on high for 1 to 2 minutes until edges are golden brown.

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