mix garlic and olive oil together and brush on slices of bread; let set. Chop tomatoes and onion. Add baskil and olive oil mixture. Toss well and refrigerate coverat for at least an hour, longer is best. Broil slices of bread on both sides until lightly browned and crisp. Spoon tomato mixture on top of slices and sprinkle with cheese. Salt and pepper to taste.
“Great with a nice chille Frascati wine.”
-from Teresa Zinkle