Alice sent me this recipe.  Substitute one of the cheeses in my stock for the provolone.
I’ve suggested Fontina Fontal but, I think, any meltable cheese would be delicious.  Kath
Brushetta Fresca

 1 Fresh Baked Baguette                                   Split in half, sprinkle each have with garlic
                                                                    (can be grandulated) and butter and light toast.

¼ Cup of Fresh Pesto                                       Split pesto in to two. Spread on each half of
                                                                       garlic toasted baguette

4 Roma Tomatoes                                            Wash and cut into ¼” Slices.     Place tomatoes
                                                                       on pesto until baguette is covered.

1/8 Extra Virgin Olive Oil                                  Lightly drizzle oil on tomatoes

Salt & Pepper                                                  Lightly over tomatoes

6 Slices Provolone
(or Fontina Fontal or Boorenkaas)                    Place on top of tomatoes

Bake @ 350’                                                   Until cheese is bubbly. Approx. 12 – 16 minutes.

Slice on the diagonal, served with amogio

Amogio
1 large can diced tomatoes                                Place in mixing bowl
½ Extra Virgin Olive Oil                                    Add
1 Tblspn                                                           Salt
½ Tblspn                                                          Pepper
¼ cup Fresh Sliced Basil                                   Be sure to stack leaves before very thinly slicing.    
                                                                        Note: If you rough chop, you will “bruise the basil”

Garnish with fresh grated Parmigiano Reggiano 

Add all together let sit for 2 – 3 hrs, re-stir and serve lightly chilled.

Note: Olive Oil is not “winterized”. It will turn into a semi-solid overnight.

Best used same day as made.