2 small (8 ounces) fresh Florida tomatoes
15 (1/4-inch thick) slices French Bread
2 tablespoons extra-virgin olive oil
1-1/2 teaspoons finely chopped basil
1 teaspoon minced garlic
Pinch crushed red pepper
8 very thin sweet onion slices
15 fresh basil leaves
15 fresh mint leaves
Ground black pepper
Balsamic Vinaigrette (recipe follows)

Use tomatoes held at room temperature until fully ripe. Cut the ends off each tomato; save for another use. From the tomato centers cut fifteen 1-inch thick slices; set aside. Preheat broiler. Place bread on a large shallow baking sheet; set aside. In a cup combine oil, basil, garlic and red pepper. Using a pastry brush lightly brush half of the oil mixture over bread slices. Broil about 2 inches from heat until golden, 30 seconds to 1 minute. Cut tomato and onion slices in halves. On each toast slice, layer 1 tomato slice, 1 basil leaf, 1 onion slice, 1 mint leaf, and 1 tomato slice; sprinkle lightly with black pepper. Just before serving drizzle each Napoleon with 1/4 to 1/2 teaspoon Balsamic Vinaigrette.

Yield: 15 appetizers, or 5 portions

In a cup whisk olive oil, vinegar, garlic, sugar and salt until blended.

YIELD: about 1 tablespoon

Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in thin wedges (makes about 3 cups). Place in a large bowl along with lettuce, cucumber, bagel chips, lox and onion. Just before serving toss with Italian dressing.

Serve as a main dish for brunch, lunch or dinner.

YIELD: 4 portions, or 8 cups

*Or substitute garlic-flavored melba toast slices, broken in bite-size pieces, if desired