Prep the tomatoes: Dice the tomatoes into small, even pieces. If they’re very juicy, scoop out some seeds to reduce excess liquid. Add them to a bowl with a pinch of salt and pepper. If using, drizzle with 1–2 teaspoons of balsamic vinegar. Set aside for 10 minutes so the flavors mingle.

Toast the bread: Preheat your oven to 400°F (200°C). Arrange the slices on a baking sheet. Brush lightly with olive oil on both sides. Bake 7–10 minutes, flipping once, until golden and crisp at the edges but still tender in the center.

Rub with garlic: While the toast is hot, cut a garlic clove in half and lightly rub the cut side over the surface of each slice. This gives a fragrant, not overpowering, garlic flavor.

Stir the tomatoes: Add a teaspoon of olive oil to the tomatoes and taste. Adjust salt, pepper, and balsamic if needed. You want a bright, balanced mix.

Spread the pesto: Spoon a thin layer of pesto over each garlic-rubbed toast. Don’t overload—pesto is rich, and a little goes a long way.

Top with tomatoes: Pile the tomato mixture on top of the pesto. Let any extra liquid stay in the bowl to keep the toast crisp.

Finish and serve: Sprinkle with torn basil leaves. Add shaved Parmesan, mozzarella pearls, or red pepper flakes if you like. Drizzle with a little olive oil and serve immediately.