A twist on the usual bruschetta recipe:
First saute chopped yellow and grape tomatoes with fresh, chopped garlic in EVOO.
Slice a french bread loaf on the diagonal, about 1/2 inch thick slices. Brush with EVOO. Toast in oven until crispy. Spoon tomato/garlic mixture on top of each slice of toasted bread. Sprinkle shreaded Parmesan cheese and chopped fresh basil.