These are a delicious appetizer and if you’re not careful (speaking from direct experience here) can quickly turn into a whole meal on its own. Fresh, fragrant tomatoes are important – use the nicest ones you can get your hands on. These are best washed down with a glass of red wine.

For a more traditional bruschetta, leave off the cheese. However like most things, these are better with cheese.

Cheesy Bruschetta Toasts

Serves 4

2 cups cherry tomatoes, halved

1 Tb olive oil

1/3 cup basil, thinly sliced

Baguette

2 cloves garlic, minced

5-7 Tb olive oil

Pecorino Romano cheese (or parmesan), grated

In a medium sized bowl, combine the halved cherry tomatoes, 1 Tb olive oil, basil, two pinches of salt and some pepper. Set aside.

Turn your oven on to broil. Slice the baguette and arrange the slices on a baking sheet. Combine the minced garlic and the olive oil in a small bowl and generously brush each toast with the garlic oil mixture. Make sure each piece is getting some garlic and add more olive oil if your mixture starts running low.

Place your baking sheet on the middle rack of your oven and broil for 3 minutes. Sprinkle each toast with cheese and return to the oven for an additional 2 minutes, until the cheese is melted. Top with the tomato mixture and finish with just a little sprinkle of Maldon salt, crushed between your fingers.