loaf of French bread
5 medium tomatoes (chopped)
3-4 cloves minced garlic
juice from 1/2 lime
1/4 cup Bertolli extra virgin olive oil
1 cup freshly grated Parmesan cheese
1 tbs fresh basil
salt and pepper

Mix diced tomatoes (juice and all), minced garlic, olive oil, lime juice, 3/4 cup Parmesan cheese (keep the rest for later), basil, and salt and pepper (to taste).

Allow to stand for several hours to marinade. Slice bread at an angle, brush one side with melted butter, and broil on each side until brown.

Spoon mixture onto bread, and top with reserved Parmesan. Broil until cheese has melted.

Best when served immediately to avoid getting soggy. Ingrediants may be adjusted depending on your taste.

I like to make a "big" batch, and use the left over mixture on pasta the next day.

Submitted by: Kathleen Langston