extra virgin olive oil
several cloves garlic
about 1 cup cherry tomatoes
10 leaves fresh basil (or to taste)
fresh mozzarella cheese, cut in small cubes (In Japan, I usually use shredded cheese.)
salt and pepper
Other possible add-ins: fresh oregano, finely minced red onion, balsamic vinegar
Chop up the cherry tomatoes. Chop 1-2 cloves garlic very finely and add them to the tomatoes. Mix in the cubed (or shredded) cheese. Cut the basil (and/or oregano) leaves in very fine strips and mix in. Add finely minced red onion if desired. Finish with a drizzle of olive oil, and some salt and pepper. Mix well and taste. Adjust seasonings, and let sit for as long as possible.
When ready to serve, cut some garlic cloves in half, and rub them all over the crust of the baguette. Cut the baguette in diagonal slices about 1/2″ to 1″ thick. Place the slices on a baking sheet and drizzle olive oil over the tops. Toast in the oven until golden brown.
Top each slice of bread with a spoonful of tomato topping.
Don’t forget that if the topping sits on the bread for long, it’ll get soggy! I like to serve the toast on the side, and the topping in a bowl and let everyone serve themselves.