Heat olive oil in a skillet over medium-low heat, then add garlic and cook until lightly golden. Let cool.

Toss tomatoes with salt and let sit in a strainer for 5 minutes. Transfer tomatoes to a bowl and add basil, vinegar, red pepper, and garlic and oil from the skillet. Let marinate.

Preheat oven to 400°F. Brush bread with oil, toast until golden brown, then rub with halved garlic cloves.

Arrange bread on a platter and spoon tomatoes on top just before serving. Enjoy your fresh bruschetta!