1 large French baguette, sliced into half-inch rounds
3 tablespoons extra virgin olive oil
4 large Roma tomatoes, seeded and finely diced
2 cloves garlic, minced
1/2 cup fresh basil leaves, chiffonade cut
1 cup fresh mozzarella pearls, drained
2 tablespoons balsamic glaze
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
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 and brush both sides lightly with olive oil. Bake for about 8 to 10 minutes, or until the edges are golden brown and the centers are crisp.
While the bread toasts, combine the diced tomatoes, minced garlic, sea salt, and black pepper in a medium mixing bowl. Stir gently to combine the flavors. I recommend letting this mixture sit for about five minutes so the salt can draw out the natural juices of the tomatoes, though be sure to drain any excess liquid before topping the bread to maintain crispness.
Take each toasted bread round and top it with a generous spoonful of the tomato and garlic mixture. Place one or two mozzarella pearls on top of the tomatoes.
On a large circular serving platter, begin arranging the topped baguette slices in a circle around the outer edge. Create a second, smaller inner circle overlapping the first to give the wreath volume and height. Leave a small space in the center which can be filled with extra basil or a small bowl of balsamic glaze for dipping.
Tuck fresh rosemary sprigs and extra basil leaves between the bread slices to mimic the appearance of evergreen branches. Just before serving, drizzle the balsamic glaze in a decorative zig-zag pattern over the entire wreath.
