- 3 large ripe tomatoes, chopped
- 1/2 tablespoon olive oil
- 3 tablespoon chopped fresh basil
- 1 teaspoon minced garlic
- ¼ teaspoon sea salt
- 12 small slices multigrain French bread or Italian bread, toasted - make your own or buy from your favorite bakery.
In medium bowl, combine tomatoes, oil, basil, garlic and salt. Cover; let marinate at least 4 hours. Do not refrigerate because the tomatoes will lose their flavor.
When ready to serve, preheat oven to 425°F. Diagonally slice bread about ½-inch thick and place on baking sheet. Toast each side about 5 minutes.
Use a slotted spoon to layer on tomato mixture onto the toasted bread. Arrange on serving plate and serve immediately.