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Wash and remove stem ends and any blemishes from tomatoes.
Slice in half or quarters and remove the liquid/jelly from the tomatoes to get a less runny topping.
Dice tomatoes into ¼ inch or 1 cm sized pieces.
In a bowl, combine tomatoes with garlic, chopped basil, red wine vinegar, Dijon mustard, salt and pepper. Let rest to blend flavors.
While mixture is resting, slice bread into ½ inch slices.
Brush canola oil on both sides of the bread.
Rub cut side of garlic on both sides of the oiled bread.
Set your oven and oven rack to broil.
Broil or toast bread on both sides under the broiler about 2 - 3 minutes per side.
Place toasted bread on serving platter and carefully spoon on tomato mixture.
Sprinkle with Parmesan cheese. If you'd like drizzle a good quality, sweet balsamic vinegar on top.