1 large French baguette, sliced into half inch rounds
1/4 cup extra virgin olive oil, plus extra for drizzling
2 large cloves garlic, peeled and halved
2 cups cherry tomatoes, finely diced
1/2 cup fresh basil leaves, thinly sliced
1 cup fresh mozzarella pearls, drained
2 tablespoons balsamic glaze
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
6 to 8 fresh rosemary sprigs, for garnish
Instructions
Preheat your oven to 375 degrees Fahrenheit. Arrange the baguette slices in a single layer on a large baking sheet. Lightly brush each side with olive oil. Bake for about 8 to 10 minutes, or until the bread is golden brown and crisp. Once you remove them from the oven, let them cool for a minute and then rub the cut side of a garlic clove over the surface of each warm toast for a subtle, aromatic garlic flavor.
In a medium mixing bowl, combine the diced cherry tomatoes, sliced basil, and two tablespoons of extra virgin olive oil. Season with salt and black pepper. Toss everything together gently so the tomatoes are well coated but not bruised. Let this mixture sit for about 10 minutes at room temperature to allow the flavors to meld together beautifully.
On a large circular serving platter or a wooden board, arrange the toasted baguette slices in a double ring to form a wreath shape. Ensure there is a small empty space in the very center of the platter to help define the wreath look. If you have extra bread slices, you can overlap them slightly to create height and texture.
Spoon a generous amount of the tomato and basil mixture onto each slice of bread. Scatter the fresh mozzarella pearls over the top of the tomatoes, distributing them evenly around the entire wreath. Tuck the fresh rosemary sprigs underneath the outer edges of the bread rounds to mimic the look of evergreen branches. Right before serving, drizzle the entire wreath with the balsamic glaze for a sweet and tangy finish.
