Source:​ Annika (Arizona)

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Ingredients

• 1/4 cup olive oil
  
• 3 tablespoons chopped fresh basil
  
• 3 to 4 garlic cloves, minced
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 4 medium tomatoes, diced
  
• 2 tablespoons grated Parmesan cheese
  
• 1 loaf (1 pound) unsliced French bread

Directions

1. In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. 
   
2. Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.
   

​​Yield: 12 servings

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