Scale

1 rustic baguette (sliced 1/4 inch thick into 15–20 slices (sourdough or french bread are also fine))
2 tablespoons olive oil
Salt
Pepper
4 cups cherry tomatoes
1/2 teaspoon Badia Complete Seasoning spice mixture
8 ounces mascarpone cheese (at room temperature)
8 ounces goat cheese (at room temperature)
Balsamic glaze for drizzing

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) Preheat your grill to medium heat. Lightly brush both sides of the sliced bread with the olive oil and sprinkle with salt and pepper. In a bowl, toss the tomatoes with remaining oil, just enough to coat, a pinch of salt, and the Badia Seasoning.
) Grill the bread 1-3 minutes on each side, until crisp. Set aside. Take a large piece of aluminum foil and create a little basket. Pour the tomatoes in the foil basket and grill until tomatoes begin to burst, about 7-10 minutes. Remove from heat and set aside.
) Mix together the mascarpone and goat cheese until well combined. Assemble the crostini. Spread the cheese mixture on a slice of grilled bread, top with 3-4 tomatoes, and drizzle with a little balsamic glaze. Repeat until all crostini are assembled. Enjoy!