Ingredients:

  • 3 medium Roma tomatoes (seeded and diced)
  • 8 oz fresh mozzarella pearls
  • 1/4 cup fresh basil leaves (thinly sliced)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 12 oz baguette (sliced 1/2 inch thick)
  • 2 garlic cloves (peeled)
  • 1 tbsp extra virgin olive oil (for brushing)

Instructions:

  1. Slice tomatoes in half, scoop out the watery seeds with a spoon, and dice the remaining flesh into small, uniform pieces.
  2. In a mixing bowl, toss the diced tomatoes, mozzarella pearls, and sliced basil.
  3. Stir in 2 tablespoons of olive oil, salt, and pepper. Let the mixture sit at room temperature while toasting the bread.
  4. Lightly coat each slice of baguette with 1 tablespoon of olive oil.
  5. Place slices on a baking sheet and broil for 2–3 minutes per side until the edges are mahogany-colored and the center is golden brown.
  6. While the bread is still hot, rub a peeled garlic clove gently across the surface of each slice.
  7. Generously heap the tomato basil mozzarella mixture onto the warm toast.
  8. Finish each piece with a thin spiral of balsamic glaze.