1 loaf crusty French or Italian bread, sliced 1 inch thick
1/3-1/2 cup basil pesto
2-3 large tomatoes
½ red onion
1-2 Tb olive oil
1-2 Tb balsamic vinegar

Heat oven to 375. Spread bread slices on cookie sheet. Spread pesto on slices and toast the bread. Meanwhile, thinly slice tomatoes and onions and marinate in equal amounts of olive oil and vinegar. When bread is toasted and pesto is warm, remove from oven. Top with drained tomato/onion mixture. Makes 4-6 servings.