Heat oven to 425.

Stack 5 basil leaves one a top of one another. Roll up. Slice crosswise thinly . Repeat with remaining basil.

Combine tomatoes, balsamic vinegar and sliced basil. Season to taste with salt and pepper.

Combine evoo and garlic in small bowl, microwave on high for 30 seconds.

Cut bread into slightly angled 1/4 inch pieces.

Brush with evoo and place on baking pan.

Bake about 6-8 minutes or until golden brown.

Just before serving, drain excess liquid from tomatoes.

Spoon tomato mixture evenly over bread slices.