For the basil-infused olive oil 

1. Add basil leaves and oil to a blender and blend until completely smooth.
2. Strain into a bowl through a fine-mesh strainer or chinois without pushing down on the mixture.
3. Strain again through a paper coffee filter into a medium-sized bowl. Let the filtered oil settle for a few hours, then pour off the dark liquid in the bottom of the bowl, if there is any.

For the bruschetta and toast:

1. Core and dice tomatoes. Drain any excess juice and transfer tomatoes to a medium bowl.
2. Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
3. Finely mince 5 garlic cloves. Mix 1 teaspoon of minced garlic into 3 tablespoons of olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.
4. Season tomatoes with 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and season with salt and black pepper. Add basil and stir gently to combine and set aside to marinate for 15-30 minutes.
5. Preheat oven to 400 degrees with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into ½-inch thick slices, slicing diagonally.
6. Arrange toasts on the prepared baking sheet and brush the garlic-infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese (optional) and bake at 400 degrees for 5 minutes then broil on high heat for 1-2 minutes or until the edges are golden brown.
7. Top each piece of toast with the tomato mixture and drizzle with balsamic glaze before serving. Eat while the bread is still warm.