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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Spread the cherry tomatoes on a baking sheet, drizzle with 2 tbsp of the olive oil, and season with 1/4 tsp of the kosher salt, the black pepper, and the thyme sprigs. Roast for 25–30 minutes, until the tomatoes are blistered, collapsed, and beginning to caramelize at the edges.
While the tomatoes roast, heat a large skillet or grill pan over medium-high heat. Brush both sides of each bread slice lightly with the remaining 1 tbsp olive oil. Toast the slices in batches for 2–3 minutes per side, until deep golden and crisp at the edges.
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