Heirloom Tomato Crostini
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Procedure:
Cut the tomatoes in half from top to bottom, remove the cores, then cut crosswise into ¼- inch thick slices.
Set an oven rack 4 inches from the broiler heat source. Preheat the broiler.
Arrange the bread in a single layer on a broiler pan. Generously drizzle oil on both sides of the bread. Broil, turning once,
until golden, about 2 minutes.
Immediately arrange the tomato slices, overlapping slightly on the toast. Season with salt and pepper and tear the basil leaves over the top. Drizzle with a little more oil and serve immediately.
Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten.
Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc
Ingredients:
- 4 ripe heirloom tomatoes
- 4 large slices good sourdough bread
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 fresh basil leaves
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