Marinated Heirloom Crostini

1. 1

   Slice the heirloom tomato into 1/2-1 inch slices...whichever you prefer. Lay onto a sheet pan and season with salt. Splash with balsamic vinegar and set in the fridge to marinate.

2. 2

   Slice the Ciabatta in half. In a small bowl mix the chives, white truffle oil, and minced garlic, then spread generously over the ciabatta bread and grill, til crispy and marked.

3. 3

   Slice the Ciabatta according to the width of the tomatoes and top with a handful of arugula and a tomato slice. Add pepper if you wish, even though i found the arugula to add a nice peppery finish.

* Per serving · 4 servings · Values may vary.

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