Scale
Ingredients
- half of a 1-pound sourdough boule, cut into 1-inch slices
- 1 pint cherry tomatoes, halved
- a handful of fresh basil leaves, chopped
- 1/2 pound fresh mozzarella, torn into 1-inch chunks
- 1 garlic clove, peeled
- 1/2 cup good-quality olive oil
- kosher salt and pepper
Instructions
- Preheat the broiler. Line a baking sheet with tin foil.
- Spread the sourdough slices on the prepared baking sheet, then brush both sides with 1/4 cup of olive oil (or as needed). Broil the bread for 3-4 minutes each side (or to your desired level of doneness).
- While the bread is broiling, toss the tomatoes and basil in a large bowl with a generous splash of olive oil and lots of salt and pepper. Toss to coat, then toss in the mozzarella chunks.
- When the bread has toasted, remove from the broiler and let cool just until you’re able to touch the bread without burning yourself (it should still be fairly hot). Rub the garlic clove over the bread slices, then slice the toasts into 1-inch cubes.
- Toss the toasted bread into the tomato-mozzarella mixture, then add another generous splash of olive oil. Taste for seasonings and add salt and pepper if necessary. Serve immediately.
Nutrition
- Serving Size: 4