Tomato, Basil, and Mozzarella Crostini

Grab a cookie sheet and line with foil or parchment paper. Spray the parchment paper with nonstick spray.

Slice Roma tomatoes and place on the cookie sheet. Sprinkle tomatoes with oregano, salt, and pepper to taste. Flip tomato slices and season the other side.

Place the pan in the oven until tomatoes are roasted, about 10–15 minutes.

Slice bread at an angle.

Grab another cookie sheet and line with foil or parchment paper and place bread slices in a single layer. If available, place a wire rack onto the cookie sheet so that the bottom of the pan can catch the melting mozzarella. Place pan into the oven until bread slices are toasted, about 5 minutes.

While bread is in the oven, cut mozzarella into slices and place on the bread slices. Top with tomatoes. Put back into the oven with until mozzarella melts, about 5–7 minutes.

Add fresh chopped basil and more oregano on top of the bread. Serve once cooled, drizzling with balsamic vinegar before serving.