Bruschetta with Tomatoes, Blue Cheese and Pecans

In a small bowl, mash the cheeses together with a fork, leaving the mixture somewhat chunky. Mix in the pecans. Preheat the broiler. Arrange the bread on a small boking sheet and broil the slices for about a minute on each side,just until golden. Watch it carefully so it doesn't bum. Rub one side of each piece of bread with garlic. Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top. Pepper the tomatoes lightly, then garnish with basil and serve.

2 ounces cream cheese, softened     2 cloves garlic peeled and halved  
1/2 cup crumbled blue cheese    2 large Florida tomatoes, sliced about 1/8-inch thick
2 tablespoons coarsely chopped pecans   Freshly ground pepper to taste 
4 slices crusty, firm-textured bread, cut about 3/4-inch thick    Chopped fresh basil or dried basil for garnish