1 French baguette, sliced into 1-inch pieces

1 tablespoon olive oil

2 cloves garlic, minced

2 cups cherry tomatoes, diced

1/4 cup fresh basil, chopped

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

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Preheat oven to 375°F (190°C).
Arrange baguette slices on a baking sheet.
Brush each slice with olive oil and toast for 5-7 minutes until golden brown.
In a bowl, combine diced tomatoes, minced garlic, chopped basil, salt, and pepper.
Remove toasted bread from oven and spoon tomato mixture on top of each slice.
Sprinkle mozzarella and Parmesan cheeses over each piece.
Bake for an additional 5-7 minutes until cheese is melted and bubbly.
Serve warm.

For a spicy kick, add red pepper flakes or jalapeños to the tomato mixture.

Try adding cooked chicken for protein.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes.

Gluten-free option: use gluten-free baguette or crackers.

To avoid soggy bread, ensure slices are well-toasted before adding toppings.