Caprese Crostini — Robert St. John

Ingredients

• 1 loaf Ciabatta bread, sliced 1/4” thick, about 16 slices
• 3 cups Roma tomatoes, small diced
• 2 Tbsp Extra virgin olive oil
• 1 Tbsp Balsamic vinegar
• 1 tsp Kosher salt
• 1/2 tsp Fresh ground black pepper
• 6-8 each Large fresh basil leaves. chiffonade