Baked Caprese Salad

• 1 large French baguette (15 inches long), sliced 1/2-inch thick
• 2 tablespoons extra-virgin olive oil
• sea salt to taste
• 5 roma (plum) tomatoes, sliced
• 1 1/4 pounds fresh mozzarella cheese, sliced
• 1 bunch fresh basil, leaves removed and coarsely chopped
• 2 tablespoons extra-virgin olive oil
• ground black pepper to taste

1. Preheat oven to 450 degrees F (230 degrees C).
2. Arrange slices of baguette onto a baking sheet and brush both sides of each slice with 2 tablespoons olive oil. Sprinkle with sea salt.
3. Toast the bread in the preheated oven until lightly golden brown and crisp, about 5 minutes. Flip the bread slices over and top each slice with a slice of tomato and a slice of mozzarella cheese. Sprinkle with salt.
4. Return crostini to the oven and bake until tomato and mozzarella slices are warmed through, about 5 more minutes.
5. Arrange the crostini onto a serving platter and sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil and sprinkle lightly with more sea salt and black pepper.

extravirgin olive oil, salt, roma, mozzarella cheese, fresh basil, extravirgin olive oil, ground black pepper

Taken from www.allrecipes.com/recipe/228127/baked-caprese-salad/ (may not work)