Put the balsamic vinegar in a pot, then bring it to a boil over the stove. Once the vinegar is boiling, turn the heat down low and simmer the vinegar until it reduces by half. 

You can dip a spoon in the reduction. If the vinegar coats the back of the spoon, that is a good indicator that the glaze is thick enough. If you want you can transfer the glaze to a squeeze bottle or you can just store it away in a container until it's time to use it. 

Put your chopped red onions in a bowl, then add your red wine vinegar, your olive oil and then season with salt and pepper. Mix together and then set aside.

Put your butter and garlic in a small pan, then melt the butter over medium-high heat. Once the butter starts bubbling, turn the heat down low and let the butter simmer for 5 minutes. Turn the heat off and then set aside as the garlic gets infused in the butter. 

Pre-heat a griddle pan over medium to high heat, then place your slices of bread in. Toast the bread both sides until you get a nice colour. Once the bread is toasted, use a pastry brush to brush the garlic infused butter over one side of the bread.

Drain the onions through a sieve, then push the onions down with the back of a spoon to get rid of the excess liquid. Transfer onto a piece of kitchen paper to drain.

Put your cherry tomatoes in a bowl, season them with some salt and pepper, then drizzle in a touch of olive oil. Mix together and then put them on a tray lined with baking paper, making sure you spread the tomatoes out evenly. Roast them in the oven for 10 minutes. 

Put the roasted cherry tomatoes and the red onion to a bowl and mix together until well combined.

Spoon your tomato mixture over your garlic bread then lightly drizzle over some of your balsamic glaze.

Finally, garnish the bruschetta with plenty of basil and serve.