Ingredients:

  • 4 large Roma tomatoes (approx. 500g), seeded and finely diced
  • 8 oz fresh mozzarella, cut into small cubes
  • 0.5 cup fresh basil leaves, chiffonade
  • 2 cloves garlic, minced
  • 1 clove garlic, halved (for rubbing)
  • 1 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil (for tomato mix)
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper
  • 1 large French baguette, sliced into 1/2-inch rounds
  • 0.25 cup extra virgin olive oil (for brushing)

Instructions:

  1. Dicing the tomatoes. Cut 4 large Roma tomatoes into quarters, scoop out the watery seeds with a spoon, and dice the remaining flesh into 1/4 inch cubes. Note: Seeding is the single most important step for crunch.
  2. Prepping the cheese. Cut 8 oz fresh mozzarella into small cubes that match the size of your tomatoes until they look like a uniform mosaic.
  3. Mixing the aromatics. Combine the tomatoes, mozzarella, 0.5 cup basil chiffonade, 2 cloves minced garlic, 1 tbsp balsamic, 3 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp pepper in a bowl.
  4. Resting the mixture. Let the mix sit at room temperature for 10 minutes until a small pool of liquid forms at the bottom.
  5. Slicing the baguette. Use a serrated knife to cut 1 large French baguette into 1/2 inch rounds on a slight bias.
  6. Brushing with oil. Place slices on a baking sheet and brush both sides with 0.25 cup olive oil until the bread looks slightly translucent.
  7. Toasting the bread. Bake at 400°F (200°C) for 8-10 minutes until the edges are golden and the center is rigid.
  8. The garlic rub. Immediately upon removing from the oven, rub the halved garlic clove over the top of each hot bread slice until the clove begins to disappear.
  9. Final topping. Spoon the tomato mozzarella mixture onto the bread, avoiding the excess liquid at the bottom of the bowl. Serve immediately while the bread is still warm and sizzling.