Jersey Bean and Tomato Bruschetta with Basil

Preheat oven to 375°F (190°C).

Arrange bread slices on a baking sheet and toast in the preheated oven for 8-10 minutes, or until lightly golden brown and crisp. Let cool slightly.

While the bread is toasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant (be careful not to burn it).

Add the cooked Jersey beans and halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften slightly.

Season the bean and tomato mixture with salt and pepper.

Stir in the chopped fresh basil.

Spoon the Jersey bean and tomato mixture generously onto the toasted bread slices.

Drizzle with the remaining olive oil and balsamic glaze (optional).

Serve immediately.