Simple Heirloom Tomato Salad (serves 2):
3-4 medium/large heirloom tomatoes, preferably of different colors & varieties
3-5 fresh basil leaves
Extra-virgin olive oil, Balsamic vinegar
1-2 oz. goat cheese, crumbled
Sea salt & peppercorns
1. Core and thickly slice the tomatoes crosswise. Place tomatoes on a large platter, overlapping slightly and positioning the basil leaves under the slices.
2. Drizzle olive oil and balsamic vinegar across the top of tomatoes. Crumble goat cheese over tomatoes. Serve with sea salt and ground peppercorns on the side. Recipe is easily doubled or halved.
Heirloom Cherry Tomatoes & Ricotta on Bruschetta (serves 4)1/4 lb. heirloom cherry tomatoes, halved, preferably mixed colors1/4 lb. whole-milk ricotta Cheese, crumbled
1/2 Tbsp. extra-virgin olive oil plus extra for bread
3-4 fresh basil leaves, torn into small pieces
1 medium clove garlic, minced
4 fresh bread slices, each slice about 1/2 inch thick and 3-4 inches long
Hot Pepper Flakes to taste
Sea Salt & freshly ground pepper to taste
1. Season the ricotta by stirring in salt and pepper to taste.
2. Heat the oil in a small pan and sauté the garlic until fragrant. Add the tomatoes; season with salt and pepper flakes. Cook until tomatoes soften and just begin to release juice but do not let the tomatoes collapse. Add in the basil pieces.
3. Toast the bread on both sides in a toaster oven, grill or broiler. Brush one side of each slice with the olive oil.
4. Spread even layers of ricotta on each slice; divide tomato topping among slices. Garnish each slice with a small basil leaf. Serve immediately. Recipe is easily doubled or halved.
Heirloom Tomato Salad with Blue Cheese (serves 6-8)
8 1/2-inch thick slices crusty bread4 large garlic cloves, halved
3 Tbsp. plus 1/3 cup extra-virgin olive oil
1 cup currant or grape tomatoes or halved cherry or pear tomatoes
1/2 chopped green onions
10 medium heirloom tomatoes of assorted colors, cored, thinly sliced
1 small red onion, sliced paper thin
3 celery stalks, sliced thin on diagonal
1-1/2 cups coarsely chopped blue cheese
1. Prepare grill (medium high heat). Rub bread with cut garlic halves, brush bread with 3 Tbsp. oil.
2. Combine remaining 1/3 cup oil, currant tomatoes, green onions in medium bowl; toss to coat. Season with salt and pepper to taste.
3. Overlap tomato slices in concentric circles on platter, alternating colors. Scatter onion and celery slices over tomatoes. Sprinkle with salt and pepper. Spoon tomato and green onion mixture on top. Sprinkle with blue cheese.
4. Grill bread until golden, about 2 min. per side. Cut each slice diagonally in half; serve with salad.
