Tomato and basil bruschetta

1 Cut the bread into slices about 1 cm thick and arrange them on an ovenproof tray;

2 Peel the garlic clove and cut it in half. Rub the garlic over the bread slices, transferring its flavor to the bread;

3 Drizzle the bread with a little olive oil. Use only a small amount for a drier, crunchier result;

4 Place the halved cherry tomatoes on the bread slices and bake until the bread is golden brown;

5 Remove the bread from the oven and finish with a few basil leaves. Serve hot or warm.