Pan con Tomato and Mozzarella Bake

Servings: 4 servings

Time:

Ingredients:

1 pint heirloom cherry tomatoes, halved

½ baguette, sliced into 1-inch thick pieces

4 or 5 garlic cloves, peeled, left whole or smashed slightly

Olive oil, as needed

½ teaspoon sea salt

Freshly ground black pepper

Half a ball of fresh mozzarella, torn into bite-size pieces

Directions:

1. Preheat the oven to 425°F. Spread the halved tomatoes on an unlined baking sheet, then add the baguette slices and garlic cloves. Drizzle with olive oil and season with the salt and pepper. Toss everything together, making sure that the garlic and tomatoes mingle with the bread and it soaks up any juices.

2. Transfer the baking sheet to the oven and bake until the bread is crisp and the tomatoes start to shrivel, 12 to 15 minutes.