Ingredients:
16 slices crusty rustic bread ½ inch
5 each local heirloom tomatoes ¼ dice
8 large basil leaves ¼ pieces
1 ½ cups high quality virgin olive oil
Sea salt to taste
Fresh black pepper to taste
3 large garlic clove
Directions:
Slice the garlic clove in half, rub each slice of bread with the clove.
Season with fresh black pepper and salt.
Place on a pre heated grill.
In a mixing bowl place tomatoes basil leaves olive oil and season with fresh black pepper and sea salt- toss lightly.
Grill bread on both sides place on platter- top each piece of bread with the tomato basil salad and serve warm.
Cooks tips: during tomato season add a slice of ripe tomato and basil leave to each slice
Watermelon Herb Ash Tome Salad
Ingredients:2 each small ripe watermelon peeled and cut into squares
½ lb. ash tome (substitute soft goat cheese) slices
1 tbsp fresh tarragon leaves
2 tbsps fresh chervil leaves
1 tbsp mint (small leaves only)
4 tbsps virgin olive oil
2 tbsps aged balsamic vinegar
Fresh black pepper to taste
Sea salt to taste
Directions:
In small mixing blow toss the deiced watermelon, fresh herb leaves, sea salt, fresh black pepper and olive oil.
On each plate place the slices of tome on the edge, then a small pile of the tossed watermelon in the center.
Garnish with a few drops of the balsamic, drizzle of olive oil and sea salt over the salad.
Serve immediately.