with Skyhill Farms Chevre
Chef Bruce Hill,
Picco Restaurant. Larkspur, California
Serves 4
2 c |
mixed heirloom tomatoes, diced 1/2'” |
¼ c. |
shallots, minced |
2 T. |
black garlic, peeled, sliced thin |
1/3 c. |
basil, torn |
1/3 c. |
best-quality extra virgin olive oil |
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sea salt and pepper to taste |
4 slices |
Acme sweet batard, cut ¾” thick |
¼ c. |
olive oil, in a spray bottle |
1 |
raw garlic clove (for rubbing the bread) |
6 oz. |
Skyhill Farms fresh chevre, at room temperature |
Mix the tomatoes, shallots, black garlic, basil and olive oil in a mixing bowl. Season with sea salt and pepper, reserve. Spray the bread slices on both sides with olive oil, then grill to desired doneness. Rub one side of each slice with garlic. Spread the bread slices with the goat cheese, top with tomato mixture and serve immediately.
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