Preheat the oven to 400 degrees F. Set the bread slices on a baking sheet. Combine 2 Tbsp. of the olive oil and garlic in a small bowl. Brush mixture on top of the bread slices. Bake the bread 7 to 8 minutes, or until lightly toasted. Cool bread to room temperature, and then pack into a tight sealing container.
Combine the tomatoes, onion, chopped basil, cheese and remaining 2 Tbsp. olive oil in a takeout container. Season the mixture with salt and pepper. Cover and refrigerate until ready to transport (can made be a few hours before needed). When ready to transport, pack tomato mixture and basil leaves in a cooler bag.
Bring it, the toasted bread, small basil leaves, a spoon and a serving plate to where you’re headed. When there and ready to serve, set the bread on the serving plate. Divide and top with the tomato mixture. Garnish each bruschetta with a basil leaf and serve.
Note: The pieces of bread used in this recipe were about 2” wide and 3” long.