Prep 15 mins
Cook 0 mins
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 tablespoon basil leaves, chopped fresh
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 8 -12 slices provolone cheese
- 1⁄2 baguette, cut into 1/2-inch slices
- Place a piece of provolone cheese on each toasted baguette slice; place under the broiler until cheese is slightly melted.
- Combine tomatoes, basil, olive oil and garlic; spoon about a tablespoon onto each baguette round.