Lunch: Cheesy Tomato Bruschetta

Ingredients

3 cups red and yellow cherry or grape tomatoes, sliced in half
1/2 cup panko breadcrumbs
3 cloves garlic, minced
1/4 cup olive oil
1/2 baguette, sliced thinly on the bias
Kosher salt and black pepper
1 to 2 balls nice mozzarella (about 1 pound total), thinly sliced
Smoked black sea salt, for garnish

Instructions

Preheat the oven to 350 degrees F.
Combine the tomatoes, breadcrumbs, garlic and 2 tablespoons of the olive oil in a bowl, and toss to coat. Spread on a sheet pan and bake until the tomatoes are softened and the breadcrumbs are toasted, about 15 minutes.
Meanwhile, brush the remaining 2 tablespoons olive oil onto the baguette slices, sprinkle with some kosher salt and pepper and top each with a slice of mozzarella. Place on a sheet pan and toast in the oven until golden brown and the cheese is melted, about 8 minutes.
Remove both the tomatoes and the bread from the oven and top each slice of cheesy bread with some tomatoes. Garnish with a sprinkle of smoked sea salt.

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