Slice the grape tomatoes in half and mince the garlic.
Add the olive oil to a large skillet and place it over medium heat. Once hot, add the garlic and sauté for just one minute.
Add the grape tomatoes, red pepper flakes and a pinch of salt to the skillet. Stir to combine, then place a lid on the skillet and let the tomato simmer for about 10 minutes, stirring occasionally. Let the tomatoes simmer just until they begin to break down and they have released their juices. The tomatoes should soften and appear a bit wrinkled. Remove from heat.
While the tomatoes are cooking, add the lime zest and lime juice to a bowl with the avocado. Add salt and pepper. Stir to combine.
Toast the bread. After it has cooled down a little, spread each slice with the avocado mix. Top with the warm tomatoes and chopped cilantro. Sprinkle with salt and a good grind of pepper. Drizzle with spicy olive oil and serve.
