Portobello Mushroom Bruschetta

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8 slices crusty Italian bread

1 garlic clove, peeled

6 portobello caps, wiped clean

1 clove garlic, minced

2 tablespoons olive oil

Salt and freshly ground black pepper

Tomato Relish, recipe to follow

Tomato Relish:

4 cups assorted baby tomatoes (red, yellow, and orange)

1/4 cup minced red onion

1/4 cup fresh basil, shredded

1/4 cup balsamic vinegar

1/4 cup extra-virgin olive oil

Salt and pepper