Bruschetta with Tomato and Basil/Mozzarella and Tomato Napoleons

6-7 ripe plum tomatoes, chopped
2 cloves garlic, minced
1 Tbs. extra virgin olive oil
1 tsp. balsamic vinegar
1 tsp. sugar or sugar substitute
6-8 fresh basil leaves, chopped
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
¼ cup olive oil

Combine tomatoes, garlic, olive oil, vinegar, sugar, basil, and salt and pepper into medium size bowl and gently mix. Chill until ready to serve.

Preheat oven to 450 degrees. While oven is heating, slice baguette into ½ inch slices and coat each side with olive oil using a pastry brush. Toast bread on the top rack in over for about 4 minutes, until golden brown.

Makes 24 small slices. Great as an appetizer or for lunch!

Mozzarella and Tomato Napoleons

2 Large ripe tomatoes in season (beefsteak variety if available)
1 Large ball of fresh mozzarella
2 Tbs. basil pesto
Extra Virgin Olive Oil
Balsamic vinegar
Fresh basil leaves

Stack slices of fresh mozzarella and fresh tomatoes, using a small amount of basil pesto between the layers to help hold together. Drizzle with balsamic vinegar and olive oil. Top each stack with a small dollop of pesto or basil leaves.