Add the tomatoes, garlic, 1 tablespoon oil, lemon zest, salt, and pepper to a small bowl; stir to combine. Refrigerate for at least 1 hour.
When ready to serve, slice bread. Drizzle evenly with remaining tablespoon oil on both sides. Heat a grill pan over high heat, then grill each piece of bread for 1 to 2 minutes per side, or until lightly toasted. Top each slice with a spoonful of the tomato topping. Sprinkle with basil just before serving.
Recipe by: Angela Gaines