Cara spoons these luscious tomatoes over crostini (recipe follows) that she's smeared with goat cheese or ricotta, then tops each with extra basil. You can also fold them into pasta or cooked grains like farro, or serve them as a side dish with bread to mop up the juices.
Diagonally cut a baguette or petite Italian loaf (about 3 inches in diameter) into 1/2-inch-thick slices. Arrange slices in a single layer on baking sheets. Brush with olive oil and bake at 400° until light golden and just crisp, 6 to 10 minutes.