Tomato and Ricotta Salata Bruschetta Recipe

1 loaf Italian bread

cut into 1/2-inch diagonal slices

6 cloves garlic

halved

6 medium tomatoes

seeded and cut into 1/2-inch pieces

1 (4 ounce) package ricotta salata

cut into 1/2-inch pieces

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon finely chopped red onion

1 tablespoon chopped fresh basil

¼ teaspoon salt

¼ teaspoon ground black pepper