Tomato-mozzarella crostini

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1 French baguette, cut into 1/2 inch slices
3 tablespoons of extra-virgin olive oil
4 garlic cloves, halved
6 plum tomatoes, diced
2 cups mozzarella cheese, shredded
1 bunch fresh basil, finely chopped

Preheat your oven’s  broiler. Brush the slices of bread with olive oil; place on a baking sheet. Toast under the broiler for about 3 minutes, watching carefully to avoid burning. Remove from oven; rub each slice with a garlic clove half. Place the tomatoes in a medium bowl and drizzle with olive oil. Season with salt and pepper. Place the crostini on a serving tray. Top each one with a sprinkle of mozzarella cheese, cover with a spoonful of tomatoes and garish with fresh basil. Refrigerate any leftovers.

Serves 6 to 8.

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