If you enjoy garlic bread, and I mean really, really like garlic, then you will adore this recipe. Because the garlic is very prominent I don’t use regular sized slices of french bread, but rather demi baguettes, (slices are a bit larger than a long baguette loaf.) The flavor of the garlic is toned down by using the cream cheese and the slice of grape tomato. Unfortunately these breads don’t hold their crispness to the next day, but if tossed in a fry pan with olive oil for a minute or two, (don’t put in microwave) they bounce back and work well broken up and used as garlic croutons in a salad. They are the best!