By Melissa's Corporate Chefs


1 loaf French Bread Baguette
2 cups Roma Tomatoes diced
2 tablespoons Basil chopped
1 tablespoon Organic Yellow Onion chopped fine
1 tablespoon Olive Oil
1 clove Organic Garlic minced
1/4 teaspoon Dried Oregano crushed
Salt and Pepper


Slice the baguette at a diagonal into ½ inch thick slices.

Place on baking tray and toast in oven until lightly brown.

While bread is toasting, drain liquid from diced tomatoes. Mix with remaining ingredients.

Let toast cool.

Spoon mixture on each piece of toast.

Can be served cold or heated under broiler for 1 - 2 minutes.

Servings: 15 - 20