Slice the ciabatta into pieces.

Peel a garlic clove and cut it in half.

Brush the slices of bread with olive oil using a pastry brush.

Bake the bruschetta in the oven at 200°C (390°F) for about 8 minutes until golden brown.

Rub the halved garlic clove over the warm bread for extra flavor.

Dice the tomatoes and the shallot.

Optionally, remove the seeds from the tomatoes for a less watery salsa.

Mix the tomatoes and shallot in a bowl.

Add a splash of olive oil, finely chopped basil, a pinch of black pepper, and a pressed garlic clove.

Stir everything together well.

Spoon the tomato salsa onto the toasted ciabatta slices and serve immediately.