Ingredients
2 medium-sized ripe tomatoes, diced
5 large basil leaves, chopped
2 medium garlic cloves, minced
3 tablespoons olive oil
1 french baguette loaf, sliced on the diagonal
Asiago cheese, shredded to melt on top
Preparation
Preheat oven to 425 degrees.
Line baking sheet with bread slices & toast.
In the meantime, combine tomatoes, basil, garlic & olive oil. Add salt & pepper to taste.
Pull bread from oven and spoon tomato mixture on individual toasts, distributing evenly. Springle shredded Asiago on top of tomato mixture (quanity to personal liking).
Toss back in oven until Cheese melts.
Hint: the finer the shredding of the cheese, the quicker it melts–keeping the tomatoes & basil fresher.
