Summer Heirloom Tomatoes

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   1.

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

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

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   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.

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   Remove the tomatoes and peel the skin away.

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   Slice the tomatoes and reserve.

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   2.

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

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

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

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

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    3.

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

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

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    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.