Summer Heirloom Tomatoes

1. 1

   1.

2. 2

   Peeling the tomatoes: Bring a large pot of water to a boil.

3. 3

   Mark each tomato with an X pattern on the bottom and remove the core.

4. 4

   Get an ice bath ready and drop each tomato into the boiling water for 10 seconds, and then shock in the ice water until cooled.

5. 5

   Remove the tomatoes and peel the skin away.

6. 6

   Slice the tomatoes and reserve.

7. 7

   2.

8. 8

   Grilling the bread: Slice the baguette into 1 inch thick slices on the bias.

9. 9

   Drizzle some extra virgin olive oil onto the bread and rub each slice with and open face garlic clove and chili.

10. 10

    Season with a little salt and pepper and grill bread to crispy.

11. 11

    You can also toast the bread in the oven if you do not have a grill.

12. 12

    3.

13. 13

    Putting the dish together: Divide the slices of tomatoes equally onto four plates.

14. 14

    Season with salt, pepper, and extra virgin olive oil.

15. 15

    Garnish each salad with the ricotta salata cheese, pieces of farmed basil, and toasted garlic tomato Vinaigrette, and serve the baguette on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.