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These little toasts or bruschetta in Italian are the essence of summer with luscious, juicy tomatoes and the sweet, spicy perfume of basil. The layer of roasted garlic lends richness and depth. Fo a lighter touch, just rub slices with a garlic clove cut in half. Try other cheeses besides this Italian classic. Other options include adding or substituting capers, anchoivies or other herbs such as fennel, chervil, marjoram or parsley.

1 thin baguette French bread about 16 inches long cut on the diagonal into 3/4 inch slices
Extra-virgin olive oil
Roasted Garlic
1 pound tomatoes, peeled, seeded and chopped
1/4 cup minced fresh basil leaves
Salt & Pepper to taste
4 ounces fontina cheese, shredded






		Tomato and Basil Toasts These little toasts or bruschetta in Italian are the essence of summer with luscious, juicy tomatoes and the sweet, spicy perfume of basil. The layer of roasted garlic lends richness and depth. Fo a lighter touch, just rub slices with a garlic clove cut in half. Try other cheeses besides this Italian classic. Other options include adding or substituting capers, anchoivies or other herbs such as fennel, chervil, marjoram or parsley. 1 thin baguette French bread about 16 inches long cut on the diagonal into 3/4 inch slices Extra-virgin olive oil Roasted Garlic 1 pound tomatoes, peeled, seeded and chopped 1/4 cup minced fresh basil leaves Salt & Pepper to taste 4 ounces fontina cheese, shredded
			Heat oven broiler. Brush both sides of each slice of bread with the olive oil. Place on an ungreased baking sheet and b roil until very lightly toasted or about 5 minutes. Spread a thin layer of roasted garlic on each slice, then sprinkle on some tomatoes, basil, salt and pepper to taste and cheese. Return to the oven and bake about 5 minutes, or until the cheese is melted. Serve immediately. Yield: 16 pieces