In a medium skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pint of cherry tomatoes and cook for about 5-7 minutes until they burst and caramelize.

While the tomatoes are frying, combine 1 cup of mayonnaise, ½ cup of fresh basil leaves, and a squeeze of lemon juice in a blender. Blend until smooth.

On a large platter, arrange a layer of saltines. Spoon a dollop of basil mayo onto each cracker.

Once the tomatoes are ready, spoon a few onto each cracker topped with basil mayo.

Serve immediately while warm for optimal taste and texture.