Fresh tomatoes and basil complement each other so beautifully and are such a quintessential taste of summer. This makes for a fabulous appetizer, a mid-afternoon snack or can be enjoyed as your main course!
Ingredients: Serves 4-6
1 baguette or something similar
1/4 cup olive Oil
2-3 cloves fresh garlic
1/4 cup shallot, diced
2 sweet cherry tomatoes, halved
1 tbsp. garlic, minced
1/4 cup water
1 tbsp. white balsamic vinegar
12 ounces fresh mozzarella cheese, sliced
¼ cup fresh basil, chopped
salt and pepper to taste
Heat the oven to 375° F. Slice the bread into 12-16 pieces.
Using a basting brush, brush each piece with olive oil. Be sure to coat the entire tops of each piece. Place them on a baking sheet and put it in the oven for 8-10 minutes to lightly toast them.
Meanwhile, heat skillet over medium heat. Add 2 tablespoons of olive oil. Once the oil begins to shimmer, add in the shallots and season with salt and pepper. Cook for 2 minutes, stirring often.
Add the tomatoes and cook for about 3-4 minutes. Now add the minced garlic and cook for 1 more minute.
Pour in the water and allow it to simmer to reduce it by half. Add in the balsamic vinegar, stir it in, and remove the skillet from the heat.
Once the bread is done, take it out of the oven and allow to cool enough to handle. Take the garlic cloves and liberally rub them on the toasted bread.
Spread some of the tomato mixture over each piece of bread. Place some mozzarella cheese on top to cover the mixture. Return the tray to the oven and bake for another 5 minutes or until the cheese is slightly melted.