Preheat your grill pan over medium heat or set your toaster to a high setting. Toast 6 slices of rustic bread until crispy and golden brown, about 4-5 minutes per side.

Rub a peeled garlic clove over each slice of warm bread for added flavor.

Combine 1 cup of finely chopped cherry tomatoes with a sprinkle of salt in a mixing bowl. Let them sit for 5 minutes to release moisture.

Spread 1/3 cup of nduja evenly across the tops of the toasted bread slices.

Scoop the tomato mixture onto the nduja-covered bread, distributing the tomatoes evenly.

Drizzle 2 tablespoons of extra virgin olive oil over the bruschetta. Sprinkle with cracked black pepper to taste, and optionally garnish with fresh basil.