Dice up 4-5 Roma tomatoes. Season generously with salt and pepper. Drizzle in 2 tbsp olive oil. Stir together and let it sit for 30 minutes while the flavors marinate.
Meanwhile, cut four slices of multigrain bread into quarters. Evenly spread out the bread on a sheet tray. Place in a preheated 400 degree oven and toast until golden. You may want to flip the bread over after about 10 minutes to continue cooking.
Once the bread has finished toasting, rub a garlic clove over the warm bread, about 2-3 times to infuse with the garlic flavor.
Take the tomato mixture and toss with 1/4 cup chopped fresh basil and 2 tbsp of balsamic vinegar. Give it a taste and add a little more salt and pepper, if necessary.
Top each crostini with a scoop of bruschetta. *Optional: Sprinkle some finely grated parm cheese on top.