In bowl, combine tomatoes, basil, minced garlic, and salt and pepper to taste; let stand for 15 minutes or cover and refrigerate for up to 4 hours
Slice bread in 1"-thick slices
Place on baking sheet and broil until lightly browned on each side
Rub cut side of garlic clove over one side of bread; brush with olive oil
Spoon tomato mixture over top
Sprinkle with Parmesan (if using)
If tomato mixture has been refrigerated, broil brushchetta for 1 minute
Makes about 16 slices