Ingredients:

2 large ripe tomatoes, cut in 1/4-inch slices (you should have 12 slices)
4 Tbsp extra-virgin olive oil
2 tsp Urban Accents Roma 
Urban Accents Isle of Capri Seasoned Salt
12 3/4-inch-thick slices from crusty artisan-style bread (1/2 lb loaf)
1-2 Tbsp good balsamic vinegar, preferably aged

Directions:

In small bowl, combine olive oil and Roma.  Place tomato slices on a rack over a rimmed baking sheet; sprinkle with 1 Tbsp of oil mixture and 1 tsp of Isle of Capri Seasoned Salt.  Let sit at room temperature for at least 10 minutes or up to a couple of hours.


Heat a gas grill to medium or prepare a medium-hot charcoal fire or heat broiler to high.   Brush both sides of the bread slices with the remaining oil mixture and sprinkle lightly with Isle of Capri Seasoned Salt. Grill or broil until crisp with prominent grill marks (or nicely browned), about 2 minutes. Flip and cook the other side in the same manner. Transfer to a platter and let cool to room temperature (they can sit for up to 2 hours, loosely covered).


Pour the tomato juices from the baking sheet into a small bowl. Before serving, brush these juices on the bread. Top grilled bread with tomatoes and a drop or two of balsamic vinegar and serve.