Tomato Rounds - cooking recipe

Ingredients

1 slender French baguette
5 tablespoons olive oil, seasoned with
garlic salt
1 (8 ounce) package cream cheese (or alike)
6 -7 ripe roma tomatoes
seasonings of your choice
garlic
basil
sage, anything that is a complementary flavor
parmesan cheese
fresh basil leaf, garnish

Preparation

Turn on broiler, with rack at 6-8\" Set out cream cheese to soften Slice roma's to desired thickness.
I do approx. the same thickness as my baguette rounds to make a nice, hearty appetizer.
Toasts: Slice baguette into 1/4\" thick rounds, and place on an ungreased, good cookie sheet (something like Airware, for even toasting)
Pour olive oil into small dish and stir in desired amount of garlic salt (can be ommitted) Using, preferably, a pastry brush, dress each round w/olive oil mix. (You can use a paper towel wrapped over a couple fingers if you don't have a pastry brush.)
Place cookie sheet under broiler, and keep a close watch. Estimate 2 minutes for toasting, but these can burn quickly. So use your eyes to know when they're ready to come out of the oven.
Spread: Mix softened cream cheese with seasonings. I usually do a garlic-herb blend or I have a garlic spread mix from Costo that works great. Mix in desired amount of parmesan cheese.
It usually only takes a little; remember you don't want to compete with the flavors of the roma's Assemble: Spread cream cheese mixture on toasts, and top with tomato slice.
Tuck in a basil leaf for garnish. I have also used a little parley instead of basil.