Bruschetta

Glow Grow Go Bruschetta
Makes 20 to 24 small toasts.   


1 1/4 pounds ripe tomatoes (about 5 to 6 medium, any variety will work)
1 baguette or other artisan bread
6 tablespoons extra-virgin olive oil, plus more to brush toasts
1 clove garlic, cut in half
1/2 teaspoon fine salt, plus more for seasoning the bread slices
10 to 12 ounces fresh mozzarella, diced
1/2 cup roughly chopped fresh basil (about ¾ ounce)
Freshly ground black pepper
Maldon sea salt

1. Preheat oven, grill, or griddle to 450°F.
2. Halve tomatoes, discarding seeds and juice. Finely dice tomatoes and place in a medium bowl.
3. Slice baguette on the diagonal into pieces no wider than ½-inch. Place bread slices in a single layer on a large baking sheet. Lightly brush both sides of each bread slice with olive oil. Bake for 6 to 9 minutes, rotating them half way through cooking, until crisp and golden on each side.
4. While still warm, rub the top of each bread slice with the cut side of a garlic half and sprinkle with salt.
5. Just before serving, drain off excess tomato juice from the bowl. Add the mozzarella and 6 tablespoons of the olive oil. Season with 1/2 teaspoon fine salt. Fold in half of the basil. Taste, and season with black pepper and more salt if needed. Top each toast with the tomato mixture, tipping your spoon against the bowl to remove excess juice as necessary. Add a little more basil to each toast, and a sprinkle of Maldon sea salt, if you choose. Serve promptly.