1 loaf of French bread
3 tomatoes
2 garlic cloves- minced
5 basil leaves – chiffonade
2 TBS. olive oil
salt/pepper

Take the core out of the tomatoes and then cut them in half. Scoop out the inside with a spoon leaving the outer edge and skin. Cut these halves of tomatoes into small _ inch squares. Place in a small bowl. Add the minced garlic and the chiffonade basil leaves. Finish with the olive oil and season with salt and pepper. Refrigerate – served better when it is cold.

Slice French bread into _ inch slices. Place in toaster oven and toast until light golden brown. Set aside and cool. Top each piece with a spoonful of the cold tomato mixture and serve.

Optional: Spread some goat cheese or toast some Parmesan cheese on toast before topping with tomato mixture.