2 pounds of cherry or grape tomatoes
5 leaves of fresh basil
salt and pepper as needed
Extra Virgin Olive oil as needed
1 loaf of French bread
Fresh mozzarella as needed
extra basil leaves for garnish
balsamic vinegar glaze as needed
Cut the tomatoes in half and place in a mixing bowl and lightly season with salt and pepper. Toss the tomatoes and basil leaves together and add to an oven safe dish. Add extra virgin olive oil to the tomatoes until they’re just about covered. Wrap the dish with foil and cook in a 350 degree oven for about 40-45 minutes. Remove and cool the tomatoes.
While the tomatoes are cooling cut the bread into 1/2 inch thick slices and toast them in the same oven, remove when golden brown and cool.
Strain the oil off of the tomatoes and save it for making a salad dressing later. Slice the mozzarella into 1/2 inch thick pieces the same shape as the crostini you just made. Mash up the tomatoes with a spoon and spread into the crostini, top with a slice of mozzarella.
Place the crostini with the cheese and tomato back in the oven to slightly melt the cheese. Remove from the oven and lightly season with salt and pepper, drizzle with balsamic glaze and garnish with fresh or fried basil leaves.