• 1 tablespoon (15g) unsalted butter or olive oil
• 1 cup or pint cherry tomatoes
• 1 handful basil leaves, torn
• 2 cloves of garlic, finely chopped or minced
• extra virgin olive oil
• himalayan pink sea salt
• balsamic vinegar

Wash and dry cherry tomatoes and basil.  Cut cherry tomatoes into 1/4 size pieces and place in a bowl.  Tear basil leaves into small pieces and add to the bowl.  Finely chop or mince garlic and add to the bowl.  Drizzle olive oil over the tomatoes and toss.  Let bruschetta mixture sit at room temperature for 1-2 hours for flavours to bloom.  Just before serving, add a couple of teaspoons of balsamic vinegar and mix.  Serve with fresh or toasted baguette or crostini toast.