Pan con Tomato and Mozzarella Bake
Servings: 4 servings
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
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.