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Slice the top off of the tomatoes, then cut in half. Remove as many seeds as you can, then cut the tomatoes into small pieces and put in a large bowl.
Gather all the basil leaves together, then slice thinly into small ribbons and add to the tomatoes and mozzarella. Drizzle with olive oil, sprinkle with some salt and toss together well. Put the bowl in the fridge while you toast the baguette.
Slice the baguette at an angle into ¾" pieces. Brush on both sides with some butter and either broil in the oven (be sure to turn them over once during cooking) or you can sear them in a hot skillet until golden brown.
Scoop a heaping amount of the tomato mixture onto each piece of baguette, sprinkle with a little more salt, drizzle with balsamic glaze and serve.