1. 1. Prepare the Tomato and Basil Topping: In a medium bowl, combine the diced Roma tomatoes, finely chopped fresh basil, and minced garlic. Drizzle with 2 tablespoons of extra virgin olive oil. Season with salt and freshly ground black pepper to taste. Stir gently to combine all the ingredients, then set aside to allow the flavors to meld while you prepare the bread.

2. 2. Preheat Your Oven and Slice the Sourdough: Preheat your oven to 375 F (190 C). Slice the sourdough bread into 1/2-inch thick slices. Aim for slices that are not too thin (which can burn easily) and not too thick (which can be hard to bite).

3. 3. Brush Bread with Olive Oil: Arrange the sourdough slices in a single layer on a baking sheet. Lightly brush one side of each slice with extra virgin olive oil. This step helps the bread crisp up nicely and adds flavor.

4. 4. Toast the Sourdough Slices: Place the baking sheet in the preheated oven. Toast for 5-7 minutes, or until the edges are golden brown and the bread is slightly crisp. Flip the slices over and toast for another 3-5 minutes, or until both sides are golden and crunchy. Keep a close eye on them to prevent burning.

5. 5. Assemble the Bruschetta: Once the sourdough slices are toasted, remove them from the oven. While still warm, spoon a generous amount of the tomato and basil mixture onto each slice. Don’t be shy – pile it high for maximum flavor and visual appeal.

6. 6. Add Optional Balsamic Glaze: If desired, lightly drizzle each assembled bruschetta with balsamic glaze. This adds a touch of sweetness and tang that complements the fresh tomato and basil beautifully.

7. 7. Serve Immediately: Bruschetta is best enjoyed fresh and warm, right after assembly, when the bread is still perfectly crispy and the topping is vibrant.