Baked Caprese Panzanella

Ingredients:

• 4 ripe tomatoes on the vine, sliced ​​into 1 cm slices
• 2 balls (225 g) fresh mozzarella cheese (cut into 0.5 cm slices and pat dry with paper towels)
• 1/2 cup (tightly packed) chopped fresh basil leaves
• 2 tablespoons balsamic vinegar
• Butter for greasing the baking sheet
• 2 crushed cloves of garlic
• Olive oil for dressing
• Coarse salt and freshly ground black pepper
• 4-8 slices (1.5 cm thick) of white country bread

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 375°F (190°C). Grease a 9 x 12-inch (23 x 30 cm) rimmed baking sheet with butter.
   
   Place tomato slices in a single layer on the bottom of a baking sheet. Drizzle with balsamic vinegar. Top with cheese slices in a single layer. Sprinkle with garlic and basil and drizzle with olive oil. Season with salt and pepper to taste. Top with bread slices and drizzle with olive oil.
   
   Bake for 25 minutes, until the filling is bubbling and the bread is golden brown and crispy. Remove the pan from the oven and let cool for 5 minutes before serving.