Ingredients:

  • 500g cherry tomatoes
  • 30ml extra virgin olive oil
  • 6g garlic, minced
  • 3g kosher salt
  • 1g cracked black pepper
  • 15ml balsamic glaze
  • 250g baguette, sliced into 1/2-inch rounds
  • 45ml extra virgin olive oil
  • 225g fresh mozzarella
  • 15g fresh basil leaves, chiffonade

Instructions:

  1. Preheat the oven to 430°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper directly on the pan.
  3. Roast for 8–10 minutes until the skins blister and just begin to burst.
  4. Arrange baguette slices in a single layer on a baking sheet and brush the tops lightly with olive oil.
  5. Toast the baguette for 5–7 minutes until the edges are golden brown and the center feels firm.
  6. While the bread is still warm, spread a generous dollop of mozzarella onto each slice.
  7. Top with 1–2 roasted cherry tomatoes and spoon some of the garlic-infused oil from the pan over the top.
  8. Garnish with fresh basil and a drizzle of balsamic glaze.