6 slices crusty Italian bread, halved crosswise
1 lg. garlic clove, crushed and minced
4 tbsp. extra virgin olive oil
6 lg. firm ripe tomatoes, peeled, seeded and chopped
salt and pepper
1/4 c. minced fresh basil leaves
1 tbsp. balsamic vinegar, or to taste

Preheat the broiler. Arrange the slices of bread on a baking sheet and broil 5 inches from the heat until lightly browned. Turn and brown the other side.

In a small bowl, combine the garlic, and 3 tablespoon of the olive oil, and brush the mixture on one side of the bread slices.

In a skillet, heat the remaining 1 tablespoon of oil over medium heat, add the tomatoes and salt. Heat until the tomatoes are just heated through. Stir in the basil and vinegar.

Top the toasted slices with the tomato mixture.

Serves 6.