Bruschetta with Hot Cherry Tomatoes

1. 1

   Heat about 2 tablespoons extra-virgin olive oil in a medium skillet over medium heat.

2. 2

   Stir in the garlic, saute for 2 minutes, then add the tomatoes and hot pepper flakes.

3. 3

   Season with salt, to taste, and toss to coat in the oil.

4. 4

   Cover the pan, raise heat a bit and cook until the tomatoes burst, about for 10 to 12 minutes.

5. 5

   Remove the lid, squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute.

6. 6

   Stir in the parsley, adjust the seasoning and remove from the heat.

7. 7

   Heat the broiler and char the bread on both sides.

8. 8

   Arrange the bread on a platter and top with the hot tomatoes.

9. 9

   Garnish with torn basil leaves and drizzle with the remaining 1 tablespoon of extra-virgin olive oil before serving.

* Per serving · 4 servings · Values may vary.