Ingredients
3/4 cup (4 ounces) small heirloom cherry tomatoes (such as Sun Gold or Sweet 100), halved
1/2 teaspoon kosher salt
1 tablespoon plus 1 teaspoon high-quality extra-virgin olive oil
1 2-ounce ball buffalo mozzarella
Maldon sea salt or fleur de sel
4-5 micro-basil or small basil leaves
1 Crostoni Bagnati, halved on an extreme diagonal (click for recipe)
Preparation
Mix tomatoes, salt, and oil in a small bowl. Let stand, tossing occasionally, until juices release from tomatoes and oil and juices have become saucelike, about 15 minutes. Place mozzarella off-center on a large plate. Spoon tomatoes and juices from bowl around one side of the cheese. Sprinkle tomatoes with sea salt; scatter basil all over. Place Crostoni Bagnati next to the cheese.
