For the Bagnati, I bought an Italian cheese loaf, cut it in half, brushed it with olive oil and toasted it on my indoor grill.
3/4cup(4 ounces) small heirloom cherry tomatoes, halved1/2teaspoonkosher salt
1tablespoonplus 1 teaspoon high-quality extra-virgin olive oil
12-ounce ball buffalo mozzarella
Maldon sea salt or fleur de sel
4–5 small basil leaves
1 Crostoni Bagnati , halved on an extreme diagonal
Mix tomatoes, salt, and oil in a small bowl. Let stand, tossing occasionally, until juices release from tomatoes and oil and juices have become saucelike, about 15 minutes.
Place mozzarella off-center on a large plate. Spoon tomatoes and juices from bowl around one side of the cheese. Sprinkle tomatoes with sea salt; scatter basil all over.
Place Crostoni Bagnati next to the cheese.