INGREDIENTS:

1 French baguette loaf

1 Lb grape tomatoes

1 fresh mozzarella log - I get mine from Trader Joe’s. Use whatever you have on hand that’s fresh

A medium-sized bottle of EVOO - You’ll need plenty to make the garlic confit

Fresh basil

Salt and pepper for seasoning

Red pepper flakes

Balsamic glaze - I get mine from Trader Joe’s

1/2 lb garlic cloves

Fresh rosemary

INSTRUCTIONS:

Start by making the garlic confit:

1. In a medium-sized saucepan add the garlic cloves, and proceed to add olive oil until the garlic is fully submerged in the oil.

2. Add the rosemary and cook at low-medium heat until the garlic starts to float and brown in color. (This normally takes a good hour)

3. Remove the garlic from the heat and season well with salt, pepper, and red pepper flakes.

4. Preheat a grilling pan until nice and hot. Add some of the oil from the garlic confit for extra flavor.

5. Slice the baguette into 1-inch thick diagonal slices.

6. Add the slices to the nice and hot grill and cook both sides until nice and crispy.

7. Remove from the heat and put them on a nice serving plate.

8. Cut the grape tomatoes in half (you are more than welcome to dice them, I prefer the rustic look of the halves tomatoes), and do the same with the fresh mozzarella.

9. Combine them in a mixing bowl and add some of the garlic confit oil, salt, pepper, and red pepper flakes. Give it a good toss until well combined.

10. Spread some of that garlic confit goodness on the toasted baguette. One garlic clove per slice should suffice.

11. Add the tomato-cheese mixture.

12. This is an optional step, but I like to add more freshly ground pepper to the bruschetta. - Skip this step if you prefer.

13. Sprinkle some basil on each bite. I like to simply cut the pieces with my hand. (again, for a rustic look).

14. Drizzle some of the balsamic glaze.

15. And go to town! These are absolutely amazing. The garlic confit really takes them to the next level. ENJOY!