Caprese Triscuits

I love Triscuits. I also find tomatoes, basil, and related foods to be pretty wonderful. When Taylor had a wine and appetizers party the other day I got to experimenting. This dish was really thrown together as I went, so quantities are approximations to the best of my recollection.

Also, confession time: I didn't use real Triscuits. The organic equivalents were on sale at my co-op (and they are better).

Ingredients:

1 box	Triscuits (about 35 unbroken crackers)
3	Roma Tomatoes (any fleshy variety will work)
1 handful	Fresh Basil (about a tenth of a pound)
2 handfuls	Pine Nuts
2 handfuls	Shredded Mozarella Cheese
1 large clove	Garlic
	Olive Oil
	Basalmic Vinegar

Procedure:
Eat all broken Triscuits. Preheat oven to HOT. Place Triscuits in a lattice on a basing sheet. Mince together basil, garlic, and pine nuts into a sticky paste. Add oil and vinegar in equal amounts until the paste can be easily manipulated with a spoon, about a tablespoon of each. Divide equally among Triscuits. Slice tomatoes to 1cm thickness then cut each slice into quarters. Apply one slice firmly to each Triscuit on top of paste. Sprinkle mozzarella over Triscuits. Bake such that the cheese melts but the tomatoes do not dry out, about 5 minutes. Eat soon afterward with a variety of wines. Then tell me which combines best with it.