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

Chop basil by stacking leaves, rolling them, and slicing 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, cut into ½" thick slices, slicing diagonally.

Arrange toasts on the baking sheet, brush with garlic-infused olive oil on both sides, sprinkle with parmesan cheese, and bake at 400˚F for 5 minutes, then broil on high for 1-2 minutes until golden brown.

To serve, 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.