Brush the bread slices with olive oil and toast bread. This can be done ahead of time.

Next, bring a small pot of water to a boil. Halve the garlic clove and boil for 1 minute. Remove and set aside to cool. (Optional to lessen the aggressive raw garlic taste)

Slice the tomatoes into small pieces (usually quarter a cherry tomato and grape tomatoes in 2-4 pieces depending on their size), and add to a large bowl. Mince the cooled garlic and add to the tomatoes. Add the basil, oregano, salt, pepper, and olive oil to the bowl and thoroughly, but gently mix. Let sit at least 5 minutes, preferably for 15. Taste for seasoning and add a bit of kosher or sea salt if needed or use a touch of finishing salt when assembled.

Carefully assemble each bruschetta by spooning the tomato mixture onto each toast. Finish with a few drops of good balsamic vinegar and a light dusting of parmesan cheese. Serve!