Tomato, Basil and Mozzarella Bruschetta
1 French Baguette, sliced on the diagonal to 1" thickness
2 cups diced roma tomatoes
1 cup packed fresh basil
1 8-ounce package fresh mozzarella, sliced to 1/4" thickness
3 cloves garlic, whole, peeled
1 t. olive oil
Pre-heat your broiler on high.
Put tomatoes, basil, 2 cloves garlic and 1 t. olive oil in a food processor. Pulse until mostly smooth. A few chunks are good. Season with salt and pepper to taste.
Line up baguette slices on a baking sheet and put under the broiler until lightly toasted. Do not walk away at this point, as this could only talk a matter of seconds. Take the little toasts out of the oven. Rub the remaining garlic clove over each slice of toast, only about 3 times. Top each toast with a slice of mozzarella cheese and place back under the broiler until melted and bubbly.
Remove from oven and top each slice with 1 tablespoon of the tomato topping.
To make ahead: Make the tomato topping, slice the mozzarella, and make the toasts up until you top them with the cheese. Refrigerate until ready to assemble.