Rinse the tomatoes, dry them, then with a paring knife remove their stem. With a serrated knife (bread knife) cut the tomatoes into slices. Then cut the tomato slices into small dice of similar size.If you use cherry or plum tomatoes, cut them into 4 or 8 pieces, depending on how big they are.
In a bowl, add the dicedtomatoes, extravirginoliveoil, balsamicvinegar, 1 crushed and peeled garlic clove, salt, pepper, and basil leaves that you tear apart with your hands.If the tomatoes release a lot of water, discard some of it.
Mix well with a spoon until all the ingredients are well combined together. Taste and if necessary adjust flavour. Let marinate at room temperature for about 10 - 15 minutes.
In the meantime, slice the bread into 0.6 inches (1.5 cm) thick slices. Toast the bread in the oven - preferably with grill function - until golden and crunchy.If the edges of the bread get dark and burned, scrap away that part with a knife as it is very unhealthy to eat.If you have a charcoal grill, go ahead and toast your bread there. Your bruschetta will be even tastier.
At this stage, if you want, add the avocado. Cut in half, remove the stone, cut it into dice and scoop out the flesh. Then add it to the tomatoes and mix it with a spoon, gently.
Put the toasted bread on a cutting board or serving plate, rub it with garlic while still warm, then with a spoon put some tomatomix on top. Add some juice too to moisten the toasted bread.
If you want to make white bruschetta rub the toasted bread with some garlic, then add some good quality extra virgin olive oil and sea salt on top.