Ingredients
Method
- Prep Topping: In a medium bowl, combine diced tomatoes, mozzarella, minced garlic, and basil. Drizzle with 2 tbsp olive oil and season with salt and pepper. Toss gently.
- Toast Bread: Preheat oven to 400°F (200°C). Place baguette slices on a baking sheet, brush with remaining olive oil, and bake for 5-7 minutes until golden and crisp.
- Rub Garlic: Remove bread from oven and immediately rub the whole garlic clove over the top of each toasted slice.
- Assemble: Spoon a generous portion of the tomato-mozzarella mixture onto each slice.
- Garnish: Drizzle with balsamic glaze and serve immediately.
Notes
- Tomato Prep: Core the tomatoes and remove the seeds before dicing. This is the #1 way to prevent the topping from becoming a "soup" and making the bread soggy.
- Temperature Matters: Serve the topping at room temperature. Cold tomatoes lose their sweetness and the aroma of the basil is muted when chilled.
- Bread Selection: Use a dense, crusty loaf like a French Baguette or Ciabatta. Soft "sandwich-style" breads will collapse under the weight and moisture of the tomatoes.
- The Garlic Trick: Don't skip rubbing the raw garlic clove on the toasted bread. It provides a much more sophisticated, subtle flavor than mixing garlic powder into the topping.
- Freshness Rule: Chiffonade (thinly slice) the basil at the very last second. Basil oxidizes and turns black quickly once cut.
- Salt Timing: Only salt the tomato mixture right before you assemble the slices. Salt draws out moisture; salting too early creates excess liquid.