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First prepare the cherry tomatoes. Put them in a baking dish with 2 whole garlic cloves, salt and pepper and a drizzle of olive oil. Put them in the oven for about 15.
Cut zucchini into slices and then into half moons.
Saute them in a pan with a clove of garlic and olive oil.
In a bowl place cream cheese with a pinch of salt, pepper and chives and mix well.
In the same pan where we sauteed the zucchini, toast the bread with a drizzle of oil on both sides.
Assemble the bruschetta: Spread a generous spoonful of cream cheese. Place the zucchini on top, and then add the roast cherry tomatoes. Finish it off with a drizzle of olive oil and the chives.