Plum Tomato Bruschetta by Chef Sean Andre

Heirloom Tomato Bruschetta with Truffle Butter Sourdough

Ingredients

4 TBL- olive oil 

5 - cloves garlic, finely minced

3 pints- tri color heirloom grape or pear tomatoes, red, yellow, green if available

¼ cup- Raspberry Vinaigrette

1 TBL - balsamic vinegar glaze, for garnish

16 - whole fresh basil leaves, chiffonade

Salt and freshly ground black pepper

1- whole baguette or crusty loaf

1 - stick truffle butter

1 TBL- crumbled goat cheese 

Method:

In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.

Add the tomatoes, raspberry vinaigrette and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover, label, date and refrigerate for an hour or before service. 

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.

On a separate plate, top pieces of bread with the tomato mixture, set aside. On your service plate, drizzle balsamic glaze in the center of the plate. Place toasted bread and tomato mixture in the center. Inverting as desired. Sprinkle mixture with crumbed goat cheese and a basil sprig and serve. 

Green Mojo Sauce

 

 

 

 

Ingredients:

 

 

	UNIT OF MEASURE	INGREDIENTS
6	oz	Fresh Orange Juice
2	oz	Fresh Lemon Juice
4	oz	Pineapple Juice
1/2	oz	Garlic
2	Bunch	Fresh Cilantro, leaves and stems
1	Bunch	Fresh Mint, leaves, washed and dried
1	Bunch	Fresh Basil leaves, washed and dried
1	tsp	Cumin, Ground
1	tsp	Salt
1/4	Cup	Olive Oil

 

 

Method:

 

Place all ingredients in a food processor or blender and puree until smooth. Cover, Label, Date and Chill until service.

Recipe by Chef Sean Andre of Cuisine 1017