Bruschetta

1 (32 ounxe) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 TB extra-virgin olive oil
6 cloves garlic, peeled
Salt and pepper
2 large French baguettes, sliced 1 inch thick
1 1/2 lbs fresh mozzarella cheese, sliced 1/4 inch thick

Preheat oven to 375

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil, and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguettes slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread 1 TB of the tomato mixture on each piece.