Garlicky Tomato Bruschetta

I like to jazz up my tomatoes and my bread a bit before presenting them to one another. It may take a little extra effort, but I think they enjoy it….

1 basket (1/2 lb) cherry or grape tomatoes. In the summer I love to get the multi colored baskets
¾  cup olive oil (a couple tablespoons reserved for pan and brushing toast)
½ cup white balsamic
½ cup fresh basil, chopped (a couple leaves reserved)
2 cloves minced garlic
1/4 cup pesto
1 fresh baguette, cut into ½-1 inch slices
Sea salt to taste
Fresh mozzarella
Fresh grated parmesan 

1.    Heat oven to 375.

2.    Heat large sauté pan on med high heat. Add a touch of olive oil.

3.    Put cherry tomatoes in, stir every couple of minutes until starting to blister, then turn heat off.

4.    In a bowl, combine olive oil, balsamic, basil, garlic and salt.

5.    Empty pan of tomatoes into oil mixture.

6.    Take baguette and either use a brush, or drizzle olive oil onto each piece. Put onto baking sheet in one layer and put in oven until staring to slightly brown.

7.    Remove toasted bread and spread with pesto, then add spoonfuls of cherry tomatoes on each and thin slices of fresh mozzarella on top, and put back in the oven until cheese is a bit melty.

8.     Take out of oven, pour remaining dressing on. Sprinkle parmesan and basil over as well. Enjoy!