In a large mixing bowl, add the tomatoes, onions, garlic, basil, and a pinch of parmesan. Add a drizzle of olive oil and a couple pinches of salt and pepper. Mix evenly and set aside for later.
Heat your griddle to medium-low heat. Mix both cheeses together then add about a tablespoon of cheese in a round 2-3 inch circle on the griddle. Cook for 2-3 minutes or until the cheese starts to crisp on the bottom. Flip and cook another 2 minutes or until the cheese is evenly golden and crisp. Remove from the griddle and let cool.
To plate, arrange the cheese crisps on a serving platter and top with a spoonful of the tomato mix. Garnish with a drizzle of balsamic glace and a few basil leaves.
