Proud Italian Cook

 It may be the last days of summer but there are plenty of tomatoes still available and they still taste amazing. I see cherry tomatoes everywhere and they are just perfect for my tomato bread.

Even in the dead of winter you could still make this tomato bread because quite honestly somehow they taste pretty decent, either that or I’m just desperate.

 This bread is so fun to make, it’s SUPER easy and tastes off the charts and the bonus is the pretty presentation, so what’s not to like?

Take a skinny baguette, cut it in half lengthwise and make a trench right down the middle by pulling out some of the bread then you’ll be able to easily place your tomatoes in there securely.

I like using a skinny baguette but I was thinking you could use a wider one, why not? just make more trenches. You could even cut a large ciabatta loaf and dot the tomatoes all around in little trenches, use your imagination.

 Prepare a foil lined baking sheet, drizzle the bottom with olive oil, set your tomatoes stem side down then drizzle each piece of bread all over with olive oil including the tomatoes.

Take some shredded mozzarella and place it randomly all over the sliced baguette, less is more, then grind some black pepper all around.

Place them into a heated 375 degree oven for about 12 minutes or so, the bread will crisp, the mozzarella will be golden brown and the tomatoes will wrinkle and burst, and the best part is the juice will drip into the crusty bread, oh my!

 Garnish it with finely chopped basil of course because that’s a must, then I guarantee that after your first bite you will shout out the words OMG!

Here’s a “toast” literally, to the end of summer!

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