Tomato, Mozzarella And Basil Bruschetta - cooking recipe

Ingredients

1 (32 ounce) can whole tomatoes, drained
1 cup fresh basil leaf, washed and spun dry
4 tablespoons extra virgin olive oil
6 cloves garlic, peeled
kosher salt
fresh ground black pepper
2 large French baguettes, sliced 1 inch thick
1 1/2 lbs fresh mozzarella cheese, sliced 1/4 inch thick

Preparation

Preheat oven to 375 degrees.
In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 garlic cloves.
Pulse until smooth, but somewhat chunky.
Season with salt and pepper.
On a baking sheet, line up baguette slices.
Toast in oven for about 3 minutes or until light golden brown.
Workking quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top.
Place bread back in oven and melt cheesel slightly, about 45 seconds.
Remove from oven and spread 1 T of the tomato mixture on each piece.
Place bruschetta on a decorative platter and garnish with basil leaves.