Recipes

1 Purple Cherokee Heirloom Tomato
1 Brandywine Heirloom Tomato
1 Gold Medal Heirloom Tomato
½ cup chopped basil
2 large balls fresh buffalo mozzarella (stored in water)
Fruity olive oil
Good balsamic vinegar
1 loaf thick Italian bread
2 cloves garlic
Salt
Preheat oven to broil.  Slice bread into long 1-inch thick strips or rounds.  Drizzle each slice with olive oil on both sides.  Slice tomatoes and cheese into 1/3-inch rounds.  On a metal mesh or cookie sheet, arrange all bread in one single layer.  Put sheet in oven.

Chop basil and peel garlic.  After bread has broiled about 8 minutes, flip it onto its other side.  Remove bread when dark and roasted (surface of one side is crusty).  Cut a sliver off the garlic; rub exposed garlic along toasted side of bread.  Broil garlicky toasts another 4 minutes.

Arrange a piece of cheese, and then a tomato to cover each slice of bread.  Sprinkle with basil and drizzle with about ¼ tsp balsamic vinegar, ½ tsp oil per tomato or to taste.
Sprinkle with a pinch of salt.
Recipe from Sunset Heirloom Tomato Guide