Cut the baguette into ¼ inch slices and arrange on a baking sheet.  Brush with melted butter and sprinkle lightly with granulated garlic.  Bake at 400 for about 5 minutes or until lightly toasted.  Set aside.

Core and dice tomatoes:  Cut the tomato into quarters (or more pieces depending on size).  With a metal spoon, scoop out the seeds and discard.  You’re left with just the flesh of the tomato.  Cut into very small pieces about ¼ inch wide.  In a bowl combine tomatoes, chopped basil, ¼ cup olive oil.  Mix to combine.  Add salt, pepper, and garlic powder to taste.  Let sit for 10 minutes.

On a large serving tray, arrange toasted bread.  Top each toast with a small scoop of marinated tomatoes and sprinkle with feta crumbles.  Lightly drizzle the tops with balsamic vinegar.  If you’re not a balsamic fan, you can omit.  Or drizzle with a little bit more olive oil.  You can also serve this “deconstructed” with your marinated tomatoes, balsamic and toasts all in their own separate bowls so people can assemble their own.

Enjoy!