• Preheat your oven to 375 F and set out a large rimmed cookie sheet for toasting the bread for bruschetta later.

For the Cherry Tomato Mixture

• In a medium bowl, add the diced cherry tomatoes, minced garlic, olive oil, and balsamic vinegar. Mix well to coat all the diced cherry tomatoes. Cover the bowl and refrigerate to let marinate for an hour minimum, two hours if possible.
  16 oz Cherry tomatoes, 4 cloves garlic, ¼ cup extra virgin olive oil, ¼ cup balsamic vinegar
• Add the crumbled feta cheese and the minced fresh basil after you remove the chopped, seasoned tomatoes from the refrigerator. Fold the feta cheese and basil in to mix evenly with the diced cherry tomatoes. Cover and refrigerate again while preparing the bread for bruschetta toasts.
  6 oz feta cheese, 1 oz basil leaves

For the Bruschetta Toast Rounds

• Cut a loaf of Italian bread, long skinny french bread, or baguettes into ¼" slices. Lay them out in a single layer on the cookie sheet. Drizzle or brush the tops of the bread rounds with olive oil. Bake for 5 minutes in the 375 F preheated oven.
  1 lb French Bread
• Remove the lightly toasted bread from the oven and place on a platter in a single layer. Alternatively, you can top each of the bread rounds with the bruschetta mixture right on the cookie sheet, then transfer what you need to serving platters.

Making the Bruschettas

• Remove the tomato and feta mixture from the refrigerator. Top each toasted slice of bread with a spoonful of the cherry tomato and feta cheese mixture. Garnish each cherry tomato bruschetta bite with a sprinkle of minced fresh basil and serve!