Tomato Mozzarella Bruschetta

Olive oil-soaked grilled baguette slices are the secret to making local August tomatoes, bail, and mozzarella even better than a maskless date night…well, maybe not that good, but pretty darn good. 

On a cutting board that will allow you to preserve all the juices, cut the tomatoes and mozzarella into quarter inch chunks. Combine all in a large bowl with lots of chopped basil, your best extra virgin olive oil, and salt to taste. A splash of balsamic vinegar is nice too. 

Place a heavy frying pan over medium heat then cut your baguette into quarter inch slices. Add a generous amount of olive oil to the hot pan along with a light dusting of kosher salt. Place the bread in the pan and brown on both sides, add some more oil if necessary. You’re looking for oil-soaked bread, golden brown, not charred. 

Serve with small plates and lots of napkins, and enjoy one of the best things about August.