Rising Cooks: Tomato & Basil Bruschetta with Chef Mara Norris

Serves 8

Ingredients:

4 Large Heirloom Tomatoes (different colors if possible), diced

1 Whole Scallion, sliced thinly

1 Clove Garlic, minced

¼ Cup Basil, sliced thinly

2 Tbsp. Champagne Vinegar

2 Tbsp. White Balsamic Vinegar

1 Tbsp. Honey or Sugar

¼ Cup Canola or Grapeseed Oil

Salt and Freshly Cracked Pepper to taste

When choosing heirloom tomatoes, the uglier the better! In large bowl, whisk together scallion, garlic, basil, both vinegars, and honey or sugar. Slowly drizzle oil into vinegar mixture while constantly whisking. Pour vinaigrette over tomatoes, let sit for an hour. This dish is wonderful on its own, or you can serve it with fresh mozzarella if desired.

Large Bowl

Whisk

Cutting Board

Serrated Knife

Kitchen Spoon (slotted if possible)

Pan Fried Crostini:Baguette, sliced

Fresh Mozzarella, torn or thinly sliced

Olive Oil

Salt and pepper

Cut bread into slices about 3/4 inch thick. Pan fry the bread in olive oil and butter to get it toasted on the outside while retaining some softness in the center. After pan-frying, sprinkle with kosher salt and freshly ground pepper. Top bread with tomato mixture.

Keep Cutting Board and Serrated Knife

Large Saute Pan

Slotted Spoon for Tomatoes