24 cherry tomatoes

2 cloves garlic, chopped

1/4 cup (60 ml) olive oil

4 bocconcini, each cut into 6 slices

24 baguette 1/2-inch (1-cm) thick slices

24 small basil leaves

1 lemon

Fleur de sel and pepper

With the rack in the highest position, preheat the oven’s broiler.

In a 28 x 18-cm (11 x 7-inch) baking dish, combine the tomatoes, garlic and oil. Season with salt and pepper. Broil for about 10 minutes or until the tomatoes burst and their skin begins to blacken slightly. With a fork, gently press each tomato.

Place the bread slices on a baking sheet and sprinkle cheese on each slice. Broil until the cheese has melted and the bread begins to brown.

Top each toasted slice with a tomato. Garnish with a basil leaf and grate lemon zest, to taste, directly onto the bruschetta. Sprinkle with salt and pepper.

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