Cherry Tomato and Mozzarella Montaditos

Ingredients

• 10 Garlic cloves (whole, for confit)
• 0.5 cup Olive oil (enough to cover the garlic and an extra drizzle for the pan)
• 250 g Cherry tomatoes (one standard tray)
• 2 bolas Fresh mozzarella (cut in half)
• Fresh basil (to taste)
• Fresh rosemary (one sprig for flavoring)
• 1 hoja Bay leaf (to flavor the oil)
• 8 rebanadas Bread (toasted, baguette or rustic type)

Steps

1. 1

   Preheat the oven to 180°C. Place the garlic cloves in an oven-safe dish and cover them with olive oil. Bake for one hour until they are very soft and confit.

2. 2

   While the garlic is finishing its confit, place a pan over the heat with a drizzle of oil and add the cherry tomatoes along with the rosemary.

3. 3

   Sear the tomatoes in the pan until the skin begins to burst slightly.

4. 4

   When the garlic is ready, add it to the pan with the tomatoes along with the cooking oil (which will be flavored).

5. 5

   Add the basil and the bay leaf. Set the heat to medium and let the flavors meld for two or three minutes.

6. 6

   Cut the two fresh mozzarella balls in half, open them slightly, and place them in the pan over the tomatoes. Cook for a few minutes.

7. 7

   Place the pan (if oven-safe) or transfer the contents to a dish and gratin in the oven for two or three minutes until the cheese is melted.

8. 8

   Toast the bread slices. Assemble each slice by placing a base of mozzarella, confit garlic, tomatoes, and a drizzle of the oil sauce on top.

Notes

You can confit the garlic in advance to save time. The leftover oil is excellent for dressing salads or pasta.

Nutrition per serving

• appetizer
• vegetarian
• tapas
• mozzarella
• cherry tomatoes
• oven
• starter