1 ITALIAN BAGUETTE

4 PLUM TOMATOES

3 OR FOUR CLOVES OF GARLIC PEELED

EXTRA VIRGIN OLIVE OIL

SEA SALT OR COARSE SALT

PEPPER

FRESH BASIL LEAVES, CUT IN A CHIFFONADE ( EXPLAINED BELOW)

1.        SLICE THE ITALIAN BREAD IN INDIVIDUAL SLICES AND PUT ON A SHEET PAN OR ALUMINUM FOIL AND PLACE IN THE BROILER. ONCE ONE SIDE BROWNS FLIP IT. BE CAREFUL NOT TO BURN YOURSELF.

2.        REMOVE FROM BROILER AND RUB THE TOAST WITH THE GARLIC CLOVES AND DRIZZLE SOME OLIVE OIL ON THE TOAST.

3.        CUT THE PLUM TOMATOES IN HALF, SEED THEM, AND CUT THEM IN SMALL PIECES.

4.        CHIFFONADE THE BASIL:  ROLL THE BASIL LEAVES TOGETHER INTO A STRAW SHAPE AND CUT INTO SMALL RIBBONS.

5.        ADD THE BASIL, TOMATOES, SEA SALT AND PEPPER TO TASTE IN A SMALL BOWL AND MIX.

6.        PUT ON THE TOAST AND SERVE.

7.       SERVES 6 TO 8