Cherry Tomato Bruschetta

Press or mince garlic (2 cloves) into a small mixing bowl. Add olive oil (2 tsp) and whisk. Then, add the cherry tomatoes (2 cups), fresh basil (3 tbsp), and sea salt (0.125 tsp), tossing gently to combine. Set aside.

Generously oil a large cast iron skillet with [olive oil] (as needed). Place crusty bread or sourdough (4 slices) in the pan, flipping to evenly coat both sides. Turn the heat to medium and toast each piece for approximately minutes (2) per side, or until deeply golden. Repeat with any remaining bread, adding more [olive oil] as needed. Start 2m timer

Place the toasted bread on a cutting board to cool slightly. Take the remaining garlic (2 cloves) and cut them in half lengthwise. When the bread is cool enough to handle, rub each slice vigorously with a garlic (0.5 clove). Finally, cut each slice of bread in half (for 8 total pieces) and top each piece with a generous serving of the tomato mixture.

Serve immediately! This bruschetta is delicious alongside salads, pastas, or soups. It is best when fresh, but the tomato mixture will keep for up to 2 days in the refrigerator. Not freezer friendly.