Fresh Mozzarella Bruschetta

Dice the ripe Roma tomatoes into small pieces and place them in a bowl. Add a pinch of coarse salt, a drizzle of olive oil, fresh basil leaves, and a sprinkle of oregano, then toss gently and let the mixture marinate.

Slice the fresh mozzarella balls into thin rounds or small pieces and set aside at room temperature.

Slice the rustic bread into 3/4-inch thick pieces on a slight diagonal to maximize surface area.

Brush both sides of each bread slice lightly with olive oil. Grill on a hot grill pan or toast under a broiler until golden and crisp with light char marks on each side.

Remove the bread from the heat and immediately season the top surface with a pinch of coarse salt.

Arrange slices of fresh mozzarella evenly over each piece of toasted bread.

Spoon the marinated tomato mixture generously over the mozzarella on each bread slice.

Finish each bruschetta with a drizzle of balsamic vinegar and olive oil, a few fresh basil leaves, and a crack of black pepper before serving immediately.