1 large French baguette, sliced into half inch rounds
2 cups cherry tomatoes, finely quartered
8 ounces fresh mozzarella pearls, drained
1/2 cup fresh basil leaves, thinly sliced into ribbons
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
2 tablespoons balsamic glaze
Fresh rosemary sprigs, for decoration
Instructions
Preheat your oven to 375 degrees Fahrenheit. Place the baguette slices in a single layer on a large baking sheet and lightly brush each side with a little bit of olive oil. Bake for about 8 to 10 minutes, turning halfway through, until the bread is golden brown and crisp. Once they are done, remove them from the oven and let them cool slightly.
In a medium mixing bowl, combine the quartered cherry tomatoes, mozzarella pearls, and minced garlic. Drizzle the three tablespoons of extra virgin olive oil over the top. Stir gently to ensure everything is evenly coated without bruising the tomatoes or the cheese.
Add the sliced basil ribbons, sea salt, and black pepper to the bowl. Toss the mixture one more time to distribute the herbs. It is best to do this step just before serving so the basil stays bright green and the salt does not draw too much moisture out of the tomatoes.
On a large circular serving platter or wooden board, arrange the toasted baguette slices in a large circle. You can overlap them slightly to create a full, lush look. If you have extra slices, you can create a second inner ring to make the wreath appear thicker and more substantial.
Spoon the tomato and mozzarella mixture generously onto each slice of bread. Once all the slices are topped, tuck fresh rosemary sprigs around the edges of the circle and in between some of the bread slices to mimic the look of evergreen branches. Right before guests arrive, drizzle the balsamic glaze over the entire wreath in a decorative pattern.
