Makes 10 large or 20 small canapes.
To prepare: peel and finely chop the onion and the garlic. Pick and finely chop the basil leaves.
Preheat the oven to 100'C.
Slice the bread (preferably baguette) into ten thin slices. Spread the slices out on a baking tray and drizzle with olive oil. Place in a warm oven and allow to become crisp while you prepare the rest of the ingredients.
Cut the tomatoes into quarters. Using a sharp knife or a tomato peeler, remove the seeds and the skin and discard. Finely chop the tomato flesh.
Mix the garlic and basil together with the chopped tomatoes and a drizzle of olive oil. Season with sea salt and freshly ground black pepper to taste.
Slice the mozzarella into thin rounds.
To serve: remove the bread slices from the oven. Divide the tomato and onion mixture amongst the slices and top each with a slice of mozzarella. Garnish with basil and a drizzle of olive oil.
«Make this recipe using baguette. Put the topping on to the bread slices at the last moment - this will ensure that the bruschetta are still crisp when served.»