Place the bacon pieces in a large skillet or frying pan and cook over medium heat for 6 to 8 minutes, turning occasionally, until the fat renders and the bacon is crispy but not burnt.

Transfer the cooked bacon to a plate lined with paper towels to drain excess grease and let cool for 5 minutes.

Slice the tomatoes in half crosswise while the bacon cools.

To assemble, take the bottom half of a tomato, place one piece of crispy bacon on top, followed by a piece of fresh basil, and top with the other tomato half to create a small "sandwich."

Secure the stack by piercing a toothpick through the center, from the top tomato down through to the bottom tomato.

Repeat this process with the remaining ingredients until all bites are assembled.

Arrange on a platter and serve immediately, optionally with a side of pesto for dipping. Chef's Note: For the neatest presentation, try to match the size of your bacon pieces to the diameter of your tomatoes. If the tomatoes are very small, you may need to trim the bacon slightly after cooking.

Dry the Tomatoes: After washing your cherry tomatoes, make sure they are thoroughly dried with a paper towel. Excess water can make the bacon soggy and cause the basil to wilt faster.

Season the Tomatoes: Since bacon is salty, you don't need much salt, but a tiny crack of fresh black pepper on the cut side of the tomato adds a gourmet touch before assembly.