Preheat the oven to 180°C.
Roughly chop garlic. In a bowl toss together tomatoes, garlic, olive oil and balsamic vinegar. Spread out in a baking dish and season with salt and pepper. Roast for 20-25 minutes, until tomatoes are tender and start to break down.
Meanwhile, preheat a grill pan to high heat. Lightly brush each side of bread slices with olive oil and cook for 1 minute each side or until charred.
To serve, top each bruschetta slice with roasted tomatoes and garlic. Dollop over salsa verde and finish with microgreens.