Cut bread into ½ inch (1.5 cm) slices. Toast in medium, medium-low heat until just slightly charred.

Rub each piece of bread with a garlic clove. I like to go just around the edges for a subtle garlic flavor or skip completely.

Cut cherry tomatoes in small cubes. This type of cut helps remove excess liquid that will make bruschetta soggy.

Place tomatoes in a sieve over a large bowl, add a few pinches of salt. Let sit for 5 minutes.

Add drained cherry tomatoes to a clean bow. Tear basil leaves into small pieces using your fingers for extra aroma and flavor.

Add a drizzle of extra virgin olive oil. Assemble on top of the toasted bread topping with an extra pinch of salt and more extra virgin olive oil.