Ingredients:

  • 4 large Roma tomatoes (approx. 450g), de-seeded and finely diced
  • 8 oz fresh mozzarella pearls (225g), quartered
  • 1/2 cup fresh basil leaves (15g), chiffonade
  • 5 tbsp extra virgin olive oil, divided
  • 1 tbsp balsamic glaze
  • 1/2 tsp flaky sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 large Italian baguette (approx. 300g), sliced into 12 rounds
  • 2 large garlic cloves, peeled and halved

Instructions:

  1. Place diced tomatoes in a fine-mesh strainer over a bowl. Toss with sea salt and let sit for 10 minutes to draw out excess moisture.
  2. Arrange baguette slices on a baking sheet and brush both sides with the remaining 2 tablespoons olive oil (from the 5tbsp total).
  3. Bake the bread at 400°F (200°C) for 5 minutes until the edges are golden and the centers are firm.
  4. Immediately rub the cut side of the halved garlic cloves across the rough surface of the hot toast.
  5. In a mixing bowl, combine the drained tomatoes, mozzarella pearls, basil, 3 tablespoons of extra virgin olive oil (from the 5tbsp total), flaky sea salt, and black pepper until every surface is glossy.
  6. Spoon the tomato-mozzarella mixture onto the toasted crostini and finish with a drizzle of balsamic glaze.