Tomato and Feta Bruschetta

1. 1 loaf Italian bread (sliced into 1/3-inch thick slices) 
2. 6  plum tomatoes (ripe) 
3. 200gr of crumbled Feta Cheese
4. 1/2 cup finely chopped red onions
5. 2 cloves garlic (fresh, finely minced) 
6. 1 Tbsp. chopped black olives
7. 1/2 bunch fresh basil 
8. 11/2 cups extra-virgin olive oil 
9. 1 tsp balsamic vinegar
10. Preheat oven to 450F with rack in top slot.
11. While oven is preheating, parboil the tomatoes whole for one minute in water that is still boiling, but removed from the burner. 
12. After removing the tomatoes from the water, peel them using a small knife (this is optional but recommended), then core them and remove the seeds; roughly chop the tomatoes, while reserving a bit of the juice. 
13. Add 1 tablespoon of the extra virgin olive oil, the balsamic vinegar and a few drops of reserved tomato juice into a bowl and mix. Add the basil and garlic and Feta cheese and chopped onion and olives then salt and pepper to taste.
14. Cut the Italian bread (or a baguette) on the diagonal, about 1/3- or 1/4-inch slices*
15. Brush the remaining olive oil on one side of the bread slices, then place them oil-side down on a cooking sheet in the 450F oven. (Some people skip this and toast the bread, then rub whole garlic slices over it. Not me.) Remove from oven after the rims of each slice have begun to brown.
16. Turn the slices over and spoon the tomato mix onto each slice on the olive-oil side (either right before serving or if you like the soggy-middle effect like I do, 15-30 minutes before serving), then place on a serving tray.