Heirloom Tomato Tacos (Guy Fieri) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1/2 pound mixed heirloom tomatoes |
1 tablespoon extra-virgin olive oil, best quality |
2 teaspoons balsamic vinegar, best quality |
kosher salt and fresh cracked black pepper |
1/4 cup fresh basil leaves, chiffonade |
1 head romaine, inner leaves only |
1 1/2 cups micro greens |
1/2 cup daikon radish sprouts |
1/2 cup gorgonzola cheese crumbles |
rosemary crostini, for serving, recipe follows |
6 tablespoons extra-virgin olive oil |
2 tablespoons minced garlic |
1 teaspoon dried basil |
1 teaspoon dried italian parsley |
1/2 teaspoon minced fresh rosemary |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh cracked black pepper |
6 (1/2-inck) thick slices good sourdough or dense french bread |
Directions:
1. Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil. Toss gently to combine. Adjust the seasoning if, needed.
2. Line a serving plate with the romaine leaves, like taco shells. Fill each with 1/4 cup micro greens, 1/2 to 3/4 cup tomato mixture and a few daikon sprouts. Top with Gorgonzola, a sprinkle of salt and a crack of black pepper. Garnish the plate with Rosemary Crostini Croutons. Serve immediately.
3. Rosemary Crostini Croutons:
4. Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
5. Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
6. Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.
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