Caprese Bruschetta

Heat a griddle pan on low heat. Add a little olive oil blend and swivel the pan so the oil can spread.

Place 6 ciabatta bread slices into the pan, as well as 1 half of the garlic clove. Sprinkle a little salt and pepper on the top of the bread slices.

When the bread slices are toasted to golden brown at the bottom, flip them over to toast the other side. If the oil has been soaked up by the bread, add a little more oil. Sprinkle salt and pepper on the top side as well.

Once they are all toasted on both sides, remove from the pan and set aside. Remove and discard the garlic.

Follow the same instructions for the last six slices of bread, and add the other half garlic clove into the pan.

Heat a clean pan on low heat. Add the mozzarella cheese to the pan into small heaps so they can melt into individual portions. Once melted, spread onto the bruschetta toasts.

Top with a few cocktail tomato halves and a little basil.

Melt more heaps of mozzarella cheese, then top the tomatoes with more cheese. Add more cocktail tomato halves on top of the second layer of melted cheese, as well as basil and sundried tomato slithers. Season with a little salt and pepper.

Drizzle each slice of bruschetta with a little balsamic vinegar glaze and serve.