1 batard, a wide French loaf, cut into medium thick slices

olive oil for brushing on the bread

8 oz. fresh goat cheese, softened at room temperature

6 Roma tomatoes, cut in half and seeded

2 tbsp chopped fresh basil

2 tsp aged balsamic vinegar

2 tsp extra virgin olive oil

sea salt or black olive sea salt to taste

freshly ground black pepper to taste

Turn on the oven to broil. Put the bread slices on a baking sheet and spray with some olive oil or brush olive oil on both sides. Put under broiler and lightly toast then flip over and toast the other side.

Meanwhile, chop the tomatoes and place them in a bowl. Mix in the basil, olive oil, balsamic vinegar, salt and pepper.

Remove the toast from the oven. Spread with the softened goat cheese. Top with the tomato mixture. Then cut the slices in half or thirds depending on their size. Place on a platter and serve while still warm.