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Crostini with Roasted Cherry Tomatoes

Prepare oven according to Mugnaini's Pizza Oven Environment, 650-750˚F


2 baskets small cherry tomatoes
2 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon kosher salt
4 large basil leaves, chiffonade
6 slices rustic Italian bread, halved


Rinse the tomatoes and place on a sheet pan with the oil and garlic. Toss to coat and set in the oven. Cook until slightly charred and softened. Remove from oven; add salt and basil.

Set bread slices on a sheet pan and place in the wood-burning oven. Cook for 1–2 minutes, or until lightly browned on top. Remove and top with roasted tomatoes and all the pan juices.

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