1 pint Baby Heirloom Tomatoes
1/4 cup sliced green olives with pimento’s
3 tbs Balsamic Vinegar
4tbs Olive Oil + drizzle
1/8 cup parmesan cheese (fresh shredded)
6 basil leaves (chiffande cut)
Pre heat oven to 350. Slice bread 1/2″ thick, place on ungreased cookie sheet. Sprinkle a few dashes of salt and pepper all over the bread. Drizzle Olive Oil on the bread and then sprinkle evenly the parmesan cheese. Bake in the oven for 5 to 8 minutes or untill cheese melts.
Slice tomatoes in 1/2 and 1/4 to make a nice mix of sizes and place in a mixing bowl, add olives, vinegar and olive oil and slat and pepper to taste. Mix till coated. transfer to serving bowl and add basil leaves. Serve with Toasts.