Prepare your ingredients and get your equipment ready.
In a bowl, combine the tomatoes,onions, olive oil, salt and pepper. Put to one side and prepare the toasts.
Grill the bread slices with a grill pan, or place in a toaster. You're looking for a crisp exterior and soft interior. On a hot grill pan, it will take about 3-4 minutes on each side - you are looking for those smoky grill marks. While the bread is still warm rub a clove of garlic over the surface of the bread. It will melt into it nicely.
Spread each piece of toast with the pesto (if using) and then pile on the tomato mixture. To serve, arrange the bruschetta on a plate or platter, scatter with torn pieces basil, drizzle with balsamic vinegar (if using). Serve immediately***.
*If you choose NOT to spread Homemade Super-Green Pesto or an alternative Pesto onto the toast, then the Bruschetta would benefit from an extra tablespoon of extra virgin olive. Drizzle directly onto the toasts to infuse flavour into the bread. **The nutritional information does not include the optional serving ingredient Homemade Super-Green Pesto. If you choose to add this ingredient, the nutrition panel is on the recipe card on the Homemade Super-Green Pesto page. ***Assemble the Bruschetta just before serving so that the bread doesn't go too soggy. If you want to get ahead, you can make the tomato topping ahead of time. In fact, the tomato salsa topping gets better if you leave the flavours to mingle (or macerate) for a couple of hours before serving. Just ensure to discard excess juices. Otherwise, you'll still end up with soggy bread.