Bruschetta con il pomodoro

• 7 ounces (200 g) cherry tomatoes
• leaves from 1 small bunch

Dice the tomatoes finely and set aside. Mince the basil leaves.

Toast the bread slices on both sides on a grill. Remove them and rub vigorously with the garlic clove. Dress the slices generously with the oil and salt lightly. Spoon on the tomatoes and sprinkle with the basil. Serve hot.