Winter tomato bruschetta

• 2-78 ounces, weight Coarse Salt
• 7 ounces, weight Cherry Tomatoes
• 1/4 Tablespoons Black Pepper
• 1 loaf Ciabatta
• 6 Tablespoons Extra Virgin Olive Oil, Divided
• 7 ounces, weight Mini Mozzarella
• 2 cloves Garlic, Optional
• 1 bunch Fresh Basil Leaves
• 3 Tablespoons Balsamic Vinegar

1. Heat the oven to 160 degrees C/320 degrees F.
2. Place a baking parchment on a tray and spread the coarse salt generously.
3. Slice the tomatoes in half and place on the salt, cut side up.
4. Sprinkle with freshly grounded pepper and leave in the oven to dry for 40-50 minutes.
5. Slice the ciabatta thinly, drizzle with some olive oil and place on a hot grill for a few minutes, until golden brown.
6. Slice the mini mozzarella balls in half and place in paper towel to dry.
7. If using garlic, peel it, cut in half and gently rub the ciabatta.
8. To serve, arrange the ciabatta pieces on the serving plate, place the tomato and mozzarella pieces on top, tear some fresh basil leaves and drizzle with olive oil and balsamic vinegar.
9. Enjoy!

salt, tomatoes, black pepper, olive oil, mozzarella, garlic, fresh basil, balsamic vinegar

Taken from tastykitchen.com/recipes/appetizers-and-snacks/winter-tomato-bruschetta/ (may not work)