| INGREDIENTS
10 plum tomatoes, peeled, seeded, and diced
Kosher salt for curing
1/2 medium red onion minced
1 Tbs. fresh basil
1 Tbs. fresh marjoram
fresh ground black pepper to taste
red pepper flakes to taste
|
1/2 cup extra virgin olive oil or any herb-flavored oil
2 Tbs of aged balsamic vinegar
one loaf of French bread, seasoned with herbs, oil, garlic, cut into disks and grilled
five 1/2 inch "filets" of Pecorino Romano (goats milk grating cheese) marinated with herbs, oil, garlic and char-grilled on one side |
|
PROCEDURE
Combine generous amounts of salt with diced tomatoes and place in refrigerator for 15 minutes.
Remove and drain excess water. Be careful not to mush tomato dice.
Rinse off salt with cold water and drain again. Pat dry with paper towels or lay out flat in refrigerator on paper towels until dry.
|
Combine with all ingredients except bread, cheese and vinegar.
Grill bread and cheese on outdoor BBQ.
Place a couple of spoonfuls of tomato mixture on each slice of bread while hot; place a few shards of grilled Pecorino Romano cheese on each.
Drizzle balsamic vinegar over top.
Sprinkle plate with a few grinds of fresh pepper and garnish with whole purple basil. |
