Chef: Billy Williams, Deli Manager

3 baguettes, sliced 1 inch thick
1 ½ cup olive oil, save ½ cup for bread
3 tablespoons garlic, minced
1 ¼ Ib fresh basil leaves, chiffonade
1 cup parmesan cheese, shredded
6 roma tomatoes, chopped
Sea salt & black pepper, to taste

Brush bread with olive oil and toast in the oven at 425 degrees until golden brown.

Mix tomatoes, basil, garlic, olive oil and salt and pepper together and let marinate for at least one hour.

Place five tablespoons tomato mix on top of baguette slices, sprinkle desired amount of parmesan on top and bake in the oven at 425 degrees until cheese begins to melt (watch carefully) serve with olives, marinated sardines or your favorite pasta.