Ingredients:

  • 1 large sourdough baguette (approx. 450g)
  • 3 tbsp extra virgin olive oil
  • 2 large garlic cloves, peeled
  • 1.5 lbs Roma tomatoes, cored and diced
  • 8 oz fresh mozzarella pearls
  • 0.5 cup fresh basil leaves, chiffonade
  • 1 tsp flaky sea salt
  • 0.5 tsp freshly cracked black pepper
  • 0.25 cup balsamic glaze

Instructions:

  1. The Moisture Purge: Place diced tomatoes in a colander over a bowl. Toss with 1 teaspoon of sea salt and let sit for 10 minutes to drain excess liquid.
  2. Preheat oven to 400°F (200°C). Slice baguette into 0.75 inch thick rounds and brush both sides with olive oil.
  3. Arrange slices on a baking sheet and bake for 8-10 minutes until golden brown and firm.
  4. Immediately rub the toasted side of each bread slice with the raw whole garlic cloves to infuse flavor.
  5. In a mixing bowl, gently combine the drained tomatoes, mozzarella pearls, black pepper, and basil.
  6. Spoon the tomato-mozzarella mixture onto the garlic-rubbed toast and finish with a drizzle of balsamic glaze.