Ingredients

The following ingredients have 8 Servings
  • 8 slices crusty Italian bread, I used my No-Knead Crusty Artisan Bread recipe*
  • 16 oz. 2 cups fresh cherry or grape tomatoes, halved*
  • 1 large or 2 small garlic clove, minced
  • 2 teaspoons olive oil, plus more for brushing and drizzling
  • 1 teaspoon balsamic vinegar
  • 8 oz. fresh mozzarella, sliced thin (I recommend Galbani Fresh Mozzarella)
  • 1/4 cup packed basil leaves, chopped
  • Salt and freshly cracked pepper, to taste

Instruction

  • Preheat oven to 350 degrees F.
  • Slice bread into thin (about 1/2-inch) slices and place on a baking sheet. Brush the tops of each slice generously with olive oil. Bake for 10 minutes and remove from oven. Maintain oven temperature.
  • Meanwhile, in a medium bowl, toss tomatoes, garlic, olive oil and balsamic vinegar together until evenly coated.
  • Once bread slices are warmed, top each with sliced mozzarella and tomatoes. Return bread to the oven for 6-8 minutes to warm and soften tomatoes and mozzarella.
  • Remove from oven and drizzle each slice with a little olive oil. Sprinkle with chopped basil, salt and pepper. Serve warm.
  • Enjoy!