4 roma or on the vine style tomatoes
2 garlic cloves
extra virgin olive oil (EVOO)
fresh basil
1 whole lemon
salt and pepper, to taste
Italian or white rolls (torpedo bread)
shredded Mozzarella or Provolone cheese, for sprinkling

Cut bread into slices 1/4-inch thick and put in oven for 10 to 15 minutes (375-400°F).

Slice tomatoes into small chunks or to your liking and throw into bowl. Chop garlic fine and throw in. Rip a handful of basil, chop up real fine and throw in. Take olive oil and splash three times over tomatoes. Cut lemon in half and squeeze over top, add more for flavor. 1/2 teaspoon salt and pepper or to taste. Mix up and taste.

Put one spoon full on each bread slice and top with shredded Mozzarella or Provolone cheese.

Submitted by: Jordan, Alpine CA