Prepare salmon fillets per package instructions. Remove and discard the skin. Place salmon in a glass bowl and flake apart with a fork into small pieces. Allow to cool to room temperature.
Add tomatoes, onion, garlic, basil, olive oil, salt, pepper and vinegar. Toss all ingredients together to mix well. Refrigerate immediately for at least one hour.
Preheat oven to 425 degrees. In a small bowl, whisk together the Olive Oil and the garlic. Cut bread into approximate 3/8” slices using bias cuts. Brush the garlic oil onto one side of each bread slice and place slices oil side up on a baking sheet. Bake for 12 minutes or until edges of bread begin to brown. Remove from oven and cool.
Top each individual slice of the toasted bread with an ample mound of the topping. Sprinkle each with Grated Parmesan Cheese. Arrange multiple slices of finished Bruschetta on a platter and serve immediately. Makes approximately 40 Bruschetta.