This recipe from Campbell’s Kitchen would make a nice appetizer:

Summer Bruschetta

1 TBS balsamic vinegar

1 TBS olive oil

¼ C fresh basil leaves, cut into thin strips

1 TBS minced garlic

8 plum tomatoes, seeded and chopped

8 slices Pepperidge Farm® Sourdough Wheat Natural Whole Grain Bread, toasted;

OR grilled and cut diagonally into quarters

¼ C shredded Parmesan cheese

 

Mix the vinegar, oil, basil and garlic. Stir in tomatoes. Divide tomato mixture among bread quarters. Top with cheese. Serves 4.

My husband is a bread lover, so I know he would adore this dish. I think it would also go well with a pasta entrée (such as spaghetti or stuffed manicotti).