Ingefärs-Tomato Bruschetta

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1. 1
   Toss 1 scallion, thinly sliced, 9 oz. cherry tomatoes, halved, quartered if large, 1 Tbsp. extra-virgin olive oil, 2 tsp. finely grated peeled ginger, 2 tsp. toasted sesame oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. unseasoned rice vinegar, ½ tsp. soy sauce, and a pinch of sugar in medium bowl until combined and tomatoes are well coated. Taste and season with more kosher salt if needed. Let sit at room temperature while you toast the bread.
2. 2
   Heat remaining 2 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium. Fry bread, turning halfway through, until golden brown, about 6 minutes. Transfer to a cutting board. Rub 1 side of each toast with 1 garlic clove and cut each slice into thirds crosswise.
3. 3
   Arrange crostini on a platter. Spoon tomato mixture over crostini; top with torn basil leaves if desired. Drizzle with sesame oil and sprinkle with flaky sea salt.