4 slices boule
1/4 cup extra virgin olive oil
1 cup mini heirloom tomatoes
1/4 cup fresh basil leaves
1 tablespoon balsamic vinegar
Heat the olive oil in a wide skillet over medium heat. When it is good and hot, cook the bread on each side until it is golden and toasty.
While the bread is cooking, slice each tomato in half or in quarters and make a chiffonade of the basil leaves. Toss these together with the balsamic and season to taste with salt and pepper.
Remove the toasted bread slices to a plate and top with tomato mixture. Serve immediately.