Mix together the tomato topping ingredients and set aside. Cut the bread into slices about 3/4 inches (2 cm) thick. Either place under a broiler, or on grill, and cook until just golden. Turn and repeat. Take the bruschetta away from heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts. Next brush a little olive oil on each toast. Top with the tomato mixture and serve immediately.