1 loaf of good French bread (pick or make a nice long baguette with a good crust)
3-4 ripe Roma Tomatoes (use good plum tomatoes, garden fresh is best!)
¼ C. good Olive Oil (don?t skimp here!)
3 T. Balsamic Vinegar
¼ C. sliced black olives
2 sprigs fresh rosemary, chopped
2 good sprigs of flat leaf parsley, chopped
1 large clove of garlic, mashed
1 whole clove of garlic, peeled
1 t. coarse sea salt
¼- ½ t. pepper
Slivers of Pecorino Romano cheese
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Slice the baguette into ½ in. slices and arrange in one layer on baking sheet. Toast in hot (450*) oven until golden brown edges (8-10 minutes) or under broiler 2-3 minutes. (Watch carefully!) Flip over and toast other side. Meanwhile, chop tomatoes into small (1/2 in.) pieces (seeding if necessary) and add to bowl with sliced olives, herbs, salt, pepper and mashed garlic. Drizzle 1 T. of Olive Oil over tops of bread after toasting and rub whole garlic over surface of toast. Add remaining Olive Oil to tomatoes. Just before serving place a spoonful of tomato mixture on each bread slice and top with a sliver of Romano cheese. Serve immediately as these get very mushy if they sit.

Alternatively use basil in place of rosemary.

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