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Preheat oven to 425°F. Line a baking sheet with foil; set aside. Combine butter and garlic in a small bowl. Lightly spread buttermixture on one side of each bread slice. Place a piece of cheese on the buttered side of each of 6 of the bread slices; top each with a tomato slice, another piece of cheese and a remaining bread slice, buttered-side down.
Pull the leaves off the bottom 2 inches of each rosemary sprig. Push a sprig into each stack to hold it together. Place stacks on the prepared baking sheet.
Bake about 4 minutes or until cheese is starting to melt. Serve warm. If desired, sprinkle lightly with salt and pepper. Cut each stack in half.