Two different recipes for you!
Recipe 1
2 slices Great Basin Kalamata Olive Bread
1-2 heirloom tomatoes
1 clove Red Chesnok garlic
About 6-8 leaves of fresh basil
2 TBSP extra virgin olive oil (try California olive oil to keep it local)
Salt and pepper to taste
Toast Olive Bread in pan with a little olive oil. Dice tomato, mince garlic, and tear basil, tossing in a bowl before adding olive oil, S+P to the mixture. Place tomato mixture on toasted bread and enjoy!
Recipe 2
1 Loaf Great Basin Bakery Seeded baguette
2-3 Seismic gardens tomatoes
2-3 clove Red Chesnok garlic
About 6-8 leaves of fresh basil
2 TBSP extra virgin olive oil (try California olive oil to keep it local, you can purchase at Bleu in bulk)
Salt and pepper to taste
Cut baguette the long way and toast in the oven at 350 for about 10 min. When slightly toasted brush with Olive Oil. Dice tomato, mince garlic, and tear basil, tossing in a bowl before adding additional olive oil, S+P to the mixture. Place tomato mixture on toasted bread and enjoy! Cover with Mozzarella and serve with a side salad for a yummy summer meal.