What You'll Need:
1 sourdough baguette
2 Roma tomatoes
8 oz mozzarella cheese
garlic olive oil
Cut baguette into diagonal slices to get a slightly longer slice. Turn your broiler on just so it's ready (it'll be ready when there's a pretty steady flame from the top). Place the slices on a foil covered cookie sheet and arrange them so they're even. Pour a little of the garlic olive oil in a small bowl and put aside.
Put the bread in the oven for around 5 minutes. Half way through take out the cookie sheet and brush a little of the olive oil on the toast and place back in the oven for another few minutes. It's a pretty quick process. Wait until the bread turns a medium to dark golden brown, turn off the broiler and leave the bread in so it stays warm.
Now, cut the tomatoes and mozzarella into cubes the size of a centimeter. Drizzle some olive oil over the mix and add a dash of salt and pepper for a little more taste. Spoon the mix onto the slices of toast and eat it from there.
We bothered with plating and all that, but truth be told we ate off the cookie sheet too...