4 tomatoes on the vine
3 garlic cloves, smashed and chopped
½ red onion, diced small
10-12 large basil leaves
¼ - ½ cup pecorino romano cheese
½ cup extra virgin olive oil
salt to taste
1 loaf bread, french baguette
1 log sliced mozzarella
1 large garlic clove
¼ c extra virgin olive oil
Dice tomatoes and place in a bowl. Season with salt. Add chopped garlic and diced onions.
Chiffonade the basil by stacking the leaves, rolling the stack of leaves lengthwise and slicing to create strips or ribbons of basil. Add them to the tomatoes.
Drizzle tomatoes with extra virgin olive oil and gently mix ingredients to combine. Add desired amount of grated cheese.
Cover mixture with plastic wrap and place bowl on top of a larger container filled with ice and let sit out on the counter 30-60 minutes before preparing crostini.
Turn Blackstone to medium heat.
Slice the baguette into 1 inch pieces.
Slice garlic clove in half and rub the curbside of the garlic clove on the bread.
Brush olive oil onto one side of the sliced bread and place oiled side down onto the Blackstone. Remove after 2-3 minutes or until toasted.
Place one piece of fresh mozzarella on toasted slices of bread. Spoon over the Bruschetta and drizzle with Balsamic glaze.