Heirloom
Tomatoes Panganella Salad
By Chef Kurt Chausse, Aunt
Maude’s, Ames, Iowa
Ingredients:
4 Slices Sourdough Bread (cut into 3 inch diameter)
8 oz.Extra Virgin Olive Oil
4 oz. Fresh Mozzarella
2 oz. Aged Balsamic Vinegar
1 lb. Mixture of Heirloom Tomatoes (whatever is available
at the local farmer’s market, the more colorful,
the better)
2 oz. Spring Greens
TT Salt and Pepper
1 bunch Fresh Basil
Procedure:
1. Slice
bread into 3 inch diameter circles, brush bread rounds
with olive oil
2.
Bake bread 400 degrees in the oven until toasted light
brown
3.
Slice tomatoes, some into rounds some into wedges
4.
Layer, alternating bread and tomato rounds
5.
Drizzle aged balsamic vinegar, olive oil, salt and pepper
to taste
6.
Garnish with fresh basil
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