Cut baby Heirloom tomatoes into two.

Cut Basil leaves (I like to use kitchen scissors to do this).

Combine tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil.

Set aside.

Cut french rolls into two (cutting it down the center vertically)

Spray baking sheet with coconut oil and place rolls on.

Lightly toast in oven.

Remove bread from oven.

Cut bread into small bite size serving pieces.

Add tomato mixture.

Add additional basil leaves to top and drizzle with a little balsamic glaze (optional)