Tomatoes with basil for keto bruschetta

The appetizer is served hot. Using an airtight container, it can be stored in the refrigerator for several days. Just preheat the dish in the microwave or oven before serving. If you are serving the filling with bread, do not reheat them together, otherwise the juice from the tomato will saturate the bread.
Small fruits of the Roma, Grape or Cherry varieties are great for the recipe.

Ingredients

• 170 gr fresh tomatoes (grape, Red Cherry or Roma varieties)
• 1 table. spoon. olive oil
• ⅛ tea. spoon. salt
• 3 pcs. basil leaves
• 110 gr mozzarella cheese
• ½ tea spoon. balsamic vinegar

Directions

1. Preheat oven to 180 degrees C. Cut all tomatoes in half and place on the bottom of a small baking dish. Drizzle the olive oil over the tomatoes, then add salt, pepper and freshly chopped basil.
2. Cut the mozzarella into thin slices and place on top of the tomato. Drizzle balsamic vinegar over the cheese.
3. Cover the baking dish with foil and bake for 15 minutes. Then remove the foil and bake for another 15 minutes.
4. Transfer the finished filling to a plate or prepared bread using a slotted spoon so that the excess liquid is glass.