Wash and cut the cherry tomatoes. Then do the same for the larger tomato. I sliced my cherry tomatoes in half when they were tiny, and in 4 for the larger ones.
Transfer them to a bowl and cover with the chopped garlic.
Season with salt and pepper, and drizzle with Belmorso extra virgin olive oil.
Add the mixed herbs and mix.
Add the Belmorso Cannonata and mix well. At this point, you can refrigerate the mixture for a few hours and come back later, or you can go ahead and assemble your bruschetta.
When you are ready to make it, slice the ciabatta bread in half. I am using only three slices, but you can use all four. If you do, you might have to add more tomatoes.
Lay the sliced bread on your baking dish, covered with parchment paper. Feel free to spread the bread with Cannonata, if you want it extra spicy.
Top the bread slices with the tomato mixture spread evenly.
Add a small handful of mozzarella on each slice.
Bake in a pre-heated oven for 10 minutes at 180 degrees Celsius.
Enjoy as a starter or a delicious light dinner, maybe with a salad.
