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Garlic Bruschetta

2 thick slice of French bread
SilverLeaf Extra Virgin Olive Oil
1 large roasted garlic bulb, unpeeled
2 ripe plum tomato
4 Tbsp balsamic vinegar
2 tsp fresh chopped basil
1/2 tsp Garlic Sprinkles

Cut tomatoes in small pieces and marinate with basil in the balsamic vinegar. Brush bread with Extra Virgin Olive Oil, sprinkle with Garlic Sprinkles and grill until hot. To serve cut bread in half, squeeze the paste from the cloves of the roasted garlic and spread on the grilled bread. Top with the tomato balsamic mix.