Bruschetta al pomodoro e basilico 🍅🌿

For the topping, I used the recipe for the tomatoes confit from @lasmariacococinillas. Basically in a pan add the cherry tomatoes directly with oil, four whole garlic cloves and add rosemary and basil (better fresh). Let it cook over medium heat for 20 minutes with the lid on, turning it upside down so they don't burn.

Let it rest and toast the bread slices in the meantime. We can add mozzarella if we heat them in the oven for 5 min, but I did the vegan version. Finally we add the topping with the tomatoes and to decorate some basil leaves, et voilà our antipasto 🌿🍅.