3-4 pounds of fresh tomatoes, coarsly chopped. I like a combination of heirloom, grape and standard reds.
3 Tbl Oilerie Sun Dried Tomato evoo
3 Tbl Oilerie Garlic evoo
3 Tbl Oilerie 25 year Balsamic
1 Tbl fresh Italian herbs, chopped -Or- 2 tsp dried Italian seasoning. We sell a great Italian Seasoning in a small box at The Oilerie.
1 Tbl Curt's Cooking Spice
1 loaf of French bread, sliced on the diagonal 1/2" thick
Oilerie evoo for brushing on bread. You might try gralic, basil, sun dried tomato or lemon.
Mozzarella pearls, optional

Place the chopped tomatoes in a large bowl. Add the evoo, Balsamic, herbs and Curt's Cooking Spice. Stir well to combine. Allow to rest at room temperature for 30 mins before serving.

To serve; Pre-heat grill to medium heat. Brush one side of the bread with your favorite Oilerie evoo. When grill is hot, place bread, oiled side down, on grates and grill until crusty. Place grilled bread on a large platter and spoon the tomato mixture, juice and all, over the bread.

When the bread is toasty you may turn the pieces over and set them on the warming rack. Dot with several Mozarella pearls on each slice and allow these to melt before placing the bread on the platter and spooning tomato mixture over all.

This recipe currently has 0 comments. Add your own comment in the right hand menu.