Heirloom Bruschetta Toasts

By Ashley Miers

INGREDIENTS

2 large heirloom tomatoes (I usually get one big yellow one and one big reddish/green one)
1 package fresh basil (approximately 1 cup)
4 Tbsp EVOO + extra
fresh ground pepper
pinch sea salt
1 sourdough baguette sliced into 1/2 inch thick rounds
1 package mozzarella pearls packed in water (or any fresh/soft mozzarella cheese will do)

PREPARE

1.   Heat oven to 300 degrees

2. Cover the bottom of a large skillet with 1/4 inch of EVOO and heat on medium heat.

3. Add sourdough rounds and cook until golden brown on one side (2-4 minutes). Watch carefully because if you have the heat too high, the EVOO will smoke and the toasts will brown/burn fast. Once first side of toasts is golden brown, carefully flip each round and cook the other side until it is golden brown as well.

4. Transfer toasts to foil-lined baking sheet and top with mozzarella. If using pearls, use 2-5 pearls per toast (depending on size of toasts). If using another fresh/soft mozzarella cheese, tear or chop the cheese and layer on top of toasts according to your preference.

5. Place toasts in oven and set timer for 8 minutes.

4. While toasts are in the oven, wash, core, and then chop the tomatoes into bite-size pieces.

5. Wash and roughly chop the basil (removing most of the stems).

6. Add the tomatoes, basil and 4 TBSP EVOO to a medium-sized bowl and stir to combine. Season with fresh ground pepper and sea salt to taste. Stir again.

7. When the timer sounds, check to see that the mozzarella has melted sufficiently. If not, return to the oven for an additional 2-4 minutes.

8. When the cheese is sufficiently melted, remove the toasts from the oven. Let cool 2-3 minutes. Transfer toasts to a plate and top with tomato mixture.

9. Serve and enjoy!

SERVING SUGGESTION

I usually steam some green beans and enjoy those on the side.