Garlic bread bruschetta

Dice or chop the tomatoes; toss with garlic, salt, oregano, fresh basil and olive oil. Leave on the counter, not in the fridge, to marinate about 20 minutes while the rest is made.

Peel and very finely slice the garlic; heat it with the olive oil and a pinch of hot pepper flakes until lightly golden and fragrant.

Slice the ciabatta open and spoon the garlic oil over both cut sides.

Cover the cut sides with thinly sliced fresh mozzarella and put some parm on top.

Bake at 375 about 25 minutes, until the bread is crusty underneath and the cheese golden brown.

Top with the marinated tomato mixture, drizzle balsamic over the top rather than mixing it in, and finish with extra basil.