Roasted Cherry Tomato Bruschetta

Preheat oven to 350 F.

In a bowl, combine the cherry tomatoes, 1/3 cup olive oil, salt and pepper and toss well. Transfer tomatoes to a deep, oven-safe casserole dish and bake until the tomatoes have collapsed and released their juices; about 30 minutes. Remove from the oven and let them cool to room temperature.

Heat a grill pan over medium heat. Slice the bread into 1/4-inch thick slices. Pour the 3 tablespoons of extra-virgin olive oil into a small bowl. Use a pastry brush to brush each side of the bread with a thin coating of olive oil. Grill the bread for 3-4 minutes on each side, or until visible grill marks appear. Remove to a serving platter or serving board. Rub one side of the bread slices with the cut garlic cloves. Spoon the roasted cherry tomatoes onto each slice of bread and garnish with the ribbons of fresh basil. Serve at room temperature.