Pumbernickle Toast with Heirloom Tomatoes and Chèvre

Ingredients

• 1 loaf pumpernickel bread
• 3 tbsp. chevre
• 6-7 heirloom tomatoes
• 2 tsp. basil (chopped)
• 2 tsp. chive  (chopped)
• 1 clove garlic
• 1 tbps. olive oil
• 1/2 tsp. salt
• 1 sprinkle black pepper

Preparation

1. Slice tomatoes. Toss the tomatoes in salt, olive oil, black pepper,  1 tsp. of chopped basil and 1 tsp. of chopped chive.
   Allow to marinate for about 20 minutes.
2. Slice the pumpernickel bread into quarter inch thick slices. Toast in oven for 1-2 minutes.
3. Cut garlic in half. Rub garlic on each toast to give it just enough aroma.
4. Spread a generous amount chevre and evenly distribute tomatoes on each slice of toast.
5. Sprinkle remaining basil and chive on top.
6. Ready to serve!