8 ripe Italian plum tomatoes, seeded and diced
2 ounces Cabot Pepper Jack, grated (about ½ cup)
½ cup roughly chopped fresh basil leaves
2 tablespoons finely minced garlic plus 4 whole cloves cut in half
1 tablespoon balsamic vinegar
1 ½ teaspoons olive oil, preferably extra-virgin, plus extra for serving
Salt and freshly ground black pepper to taste
2 narrow loaves French bread (baguettes)
COMBINE tomatoes, cheese, basil, minced garlic, vinegar and olive oil in a large bowl; season mixture with salt and pepper.
CUT bread into ½-inch-thick slices. Toast both sides on grill or under broiler. Lightly rub tops of toasts with cut side of garlic clove halves. Top each with some of tomato-cheese mixture and add a drizzle of oil to each.