Source: Giacomo Ciabattini, executive chef of Olive Garden Restaurants
4 medium tomatoes
6 to 8 fresh basil leaves, chopped
8 slices crusty bread
2 to 3 cloves garlic
6 tablespoons extra virgin olive oil
Salt (as needed)
Pepper (as needed)
Chop tomatoes, season with salt, pepper, chopped basil and oil. Grill bread, brush with garlic and top with tomatoes.