Tomato bruschetta

Finely chop the onion and tear the basil into smaller pieces.

Cut out the seedy core of the tomatoes and dice the flesh into approximately half-centimeter pieces. Place them in a bowl, add the onion, basil, vinegar, and olive oil, season with salt and pepper to taste, then mix.

In a pan, toast the bread over medium heat until both sides are golden brown. While still warm, rub it with garlic, top with the tomato mixture, and grate Parmesan cheese over it.