Bruschetta with Hot Cherry Tomatoes

• 3 tablespoons EVOO (extra-virgin olive oil)
• 3 to 4 garlic cloves, chopped
• 2 pints cherry tomatoes
• Salt
• 1 teaspoon crushed red pepper flakes
• A handful of fresh flat-leaf parsley leaves, chopped
• Loaf of semolina bread, sliced
• A few leaves of basil, torn

1. Heat about 2 tablespoons of the EVOO in a medium skillet over medium heat.
2. Add the garlic, toss for 2 minutes, then add the tomatoes and season with salt and the red pepper flakes.
3. Toss to coat the tomatoes in EVOO, cover the pan, raise the heat a bit, and cook for 10 to 12 minutes until the tomatoes burst.
4. Meanwhile, preheat the broiler.
5. Remove the lid, squish any late poppers with a wooden spoon, and cook the tomatoes for another minute to thicken.
6. Stir in the parsley and adjust the seasoning, then remove from the heat.
7. Under the broiler, char the bread on both sides.
8. Arrange the bread on a platter and top with the hot tomatoes, garnish with torn basil, drizzle with the remaining tablespoon of EVOO, and serve.

evoo, garlic, tomatoes, salt, red pepper, handful of fresh flatleaf parsley leaves, bread, basil

Taken from www.epicurious.com/recipes/food/views/bruschetta-with-hot-cherry-tomatoes-377496 (may not work)