Recipe courtesy of Joseph Simmons
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Cheesy Tomato Bruschetta
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 cups red and yellow cherry or grape tomatoes, sliced in half
  • 1/2 cup panko breadcrumbs 
  • 3 cloves garlic, minced 
  • 1/4 cup olive oil 
  • 1/2 baguette, sliced thinly on the bias 
  • Kosher salt and black pepper
  • Kosher salt and black pepper 
  • 1 to 2 balls nice mozzarella (about 1 pound total), thinly sliced 
  • Smoked black sea salt, for garnish 

Directions

Preheat the oven to 350 degrees F.

Combine the tomatoes, breadcrumbs, garlic and 2 tablespoons of the olive oil in a bowl, and toss to coat. Spread on a sheet pan and bake until the tomatoes are softened and the breadcrumbs are toasted, about 15 minutes.

Meanwhile, brush the remaining 2 tablespoons olive oil onto the baguette slices, sprinkle with some kosher salt and pepper and top each with a slice of mozzarella. Place on a sheet pan and toast in the oven until golden brown and the cheese is melted, about 8 minutes.

Remove both the tomatoes and the bread from the oven and top each slice of cheesy bread with some tomatoes. Garnish with a sprinkle of smoked sea salt.

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