Tomato- Pesto Spread

Ingredients:

2-3 ripe plum tomatoes
½ wedge fontanella cheese
1 tbsp diced garlic
French baguettes
One 6-8 oz. pkg. pesto sauce
note: I use Contadina, which is sold in the refrigerated section with fresh pastas and sauces.

Preparation:

Core the plum tomatoes, getting rid of the pulp and seeds. Then dice them and add to a serving bowl. Mince the half-wedge of fontanella (use a whole wedge if you want a large portion). Add to bowl. Add the garlic. Stir in the pesto sauce. Cut the baguettes into bite-sized portions. Spread onto the bread.