Ingredients:

  • 1 lb Roma tomatoes, seeded and finely diced
  • 8 oz fresh mozzarella pearls, halved
  • 1/4 cup fresh basil leaves, chiffonade
  • 5 tbsp extra virgin olive oil, divided
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 large Italian baguette, sliced into 1/2 inch rounds
  • 2 large cloves of garlic, peeled and halved
  • 3 tbsp balsamic glaze

Instructions:

  1. Place the diced tomatoes in a fine-mesh strainer over a bowl. Sprinkle with 1/2 teaspoon of salt and let macerate for 10 minutes to draw out excess moisture. Discard the collected liquid.
  2. In a clean mixing bowl, combine the drained tomatoes, mozzarella pearls, basil, 2 tablespoons of olive oil, and black pepper. Toss gently to combine.
  3. Preheat oven or grill to 400°F (200°C). Arrange baguette slices on a large rimmed baking sheet and brush both sides with the remaining 2 tablespoons of olive oil.
  4. Toast the bread for 5 minutes until the edges are golden brown and the surface is crisp.
  5. Immediately rub the cut side of the raw garlic cloves against the abrasive surface of the warm toasted bread to infuse with aromatic oils.
  6. Drizzle a small amount of balsamic glaze onto each toast to create a moisture barrier. Top generously with the tomato-mozzarella mixture and serve immediately.