1 cup chopped -- peeled and seeded roma tomatoes 1/2 cup snipped fresh basil 1 tablespoon olive oil 2 teaspoons minced garlic 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup butter, softened 1 teaspoon minced garlic 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 loaf (16 ounce size) baguette-style French bread -- bias-sliced 3/4-inch thick 1/2 cup freshly shredded Parmesan or Romano cheese
For topping: In a medium bowl, combine tomatoes, basil, olive oil, the first measures of minced garlic, the salt, and black pepper. Set aside.
For garlic butter: In a small bowl, combine softened butter, the second measures of garlic, salt, and pepper.
Evenly spread garlic butter on one side of bread slices.
For charcoal grill, grill bread slices, buttered side down, on the rack of an uncovered grill directly over medium-low to low coals for 2 minutes or until lightly browned.
Turn over and spoon the topping onto each bread slice. Sprinkle with cheese. Grill, covered, 3 to 4 minutes more or just until heated through and bottoms are toasted. Watch bread closely so it does not char. (For a gas grill, preheat grill on high for 10 to 15 minutes. Reduce heat to medium-low to low. Place bread slices on grill rack over heat. Cover and grill as above.)