Tomato Bruschetta

Make the topping:

1. Place the diced tomatoes in a colander and toss with 1 teaspoon of salt. Place the colander over a bowl or in the sink and let the tomatoes drain (the salt will help the tomatoes release the extra liquid) for at least 15 minutes and up to one hour.
2. Remove the tomatoes from the colander and discard the excess liquid. In a large bowl, combine the tomatoes with the sliced basil and ¼ cup olive oil. Taste and adjust salt if desired. Reserve.

Prepare the bread:

1. If toasting, preheat oven to 400ºF. Arrange the bread slices on a baking sheet and toast until the edges begin to turn golden, about 8 to 10 minutes. Do not toast too long or the bread will get crispy and that's not what we want!
2. If grilling, grill the bread slices on a gas or charcoal grill, with grates lightly brushed with oil, over medium heat. Grill on both sides until beginning to char, about 2 minutes per side.
3. Rub the garlic clove on one side of each bread slice and then brush that side with a little bit of olive oil. (Note: You can brush lightly for just a garlic hint or apply a little more pressure if you want a strong garlic flavor.)

Assemble the bruschette:

1. Top the bread slices - garlic rubbed side up - with the tomato topping.
2. If desired, sprinkle each bruschetta with flakey salt.
3. Serve immediately!