Brushetta

A few days ago when I returned from Oklahoma, I was happy to see that I had three ripe tomatoes on my little plant. I also had lots of basil and smoked salmon. Of course, smoked salmon + fresh tomatoes + fresh basil = brushetta!!! And, since Kevin is away I knew I would have it all to myself! The only thing about Kevin being away is that I don't have to fight for food - lol! I don't know what it is but, food just seems to disappear when he is around.

I don't really have a recipe for what I did but, here's my method:
**Disclaimer - some of the ingredients may be a bit off as some of them may have been eaten during the assembly process.**
1 baguette, sliced into 1/2 to 3/4 inch slices
1 1/2 Garlic Cloves
3 Small Tomatoes (or as many fresh tomatoes as you'd like), Chopped
2 Tablespoons Fresh Basil, Cut into Ribbons
Pinch of Salt and Pepper
Balsamic Vinegar to Taste
4 Ounces Cream Cheese, Softened
2 Tablespoons Fresh Dill (also from my little garden - yay!)
1/2 Cup Smoked Salmon
Directions:
Set oven to broil.
In one layer, spread baguette slices on a greased baking sheet.
Brush with a conservative amount of olive oil. Place the baking sheet in oven for a few minutes, being careful not to burn. Immediately upon taking the baguette slices out, rub each slice on one side with the cut side of the garlic clove; reserve the clove for late use. Evenly dice the tomatoes and put into a mixing bowl. Mince the garlic cloves used for rubbing the baguette slices and add to the tomatoes. Add the garlic, basil (reserve some basil for garnish), salt, and balsamic vinegar. Let the mixture sit in the refrigerator for at least 30 minutes. To serve individual appetizers, prepare each baguette slice with a spoonful of tomatoes. In a food processor, mix the softened cream cheese and the dill. To assemble, spread a layer of the dill cream cheese, then smoked salmon, next is the tomato mixture and top with fresh basil ribbons - TADA! Brushetta!