Grape Tomatoe Bruschetta

Grape Tomato Bruschetta

Ingredients

4 Arnold® Honey Wheat Sandwich Thins® rolls, separated
2 pints grape tomatoes, sliced in half lengthwise
1 tbs. aged balsamic vinegar
2 tbs. garilc infused extra virgin olive oil
12 fresh basil leaves
Kosher salt, to taste
Freshly ground black pepper, to taste
Serving size: 2 bruschetta; Yield 8 bruschetta
Directions
Toast the Sandwich Thins® halves to a light golden brown. In a bowl, mix tomatoes with balsamic, olive oil, salt and pepper to taste. Stack basil leaves and roll them in the shape of a log. Slice the rolled basil, making ribbons. Toss most of the cut basil with the tomatoes, reserving a bit of fresh basil to garnish. Spoon dressed tomatoes on top of each toasted Sandwich Thins® half and garnish with a few fresh basil ribbons. Eat and Enjoy!

Here are my changes in this recipe:
I did not have garlic infused olive oil, so instead I used extra virgin olive oil and sprinkled it with garlic salt. 
I did not toast them first, I sprayed the olive oil on, then sprinked the garlic salt on, then with tomatoe basil mixture, I then topped with fresh shredded parmesean cheese.  I baked them at 350 degrees until cheese was melted.
They were a favorite!