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
