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Tim       Zambo

P.E. teacher recovering from a stroke.

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Release Date: 1/1/2000

Fresh herbed heirloom tomatoes and goat cheese crostini

Heirloom tomatoes

Heirloom tomatoes and goat cheese crostini


1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon extra virgin olive oil
8 (1/4-inch-thick) slices French bread baguette, diagonally cut
4 teaspoons goat cheese, divided
20 (1/4-inch-thick) slices Red Zebra tomato or other heirloom variety
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided


Preheat oven to 350°.

Place the first five ingredients in a blender; process until smooth.

Place baguette slices in a single layer on a baking sheet. Bake at 350° for seven minutes or until crisp.

Spread 1/2 teaspoon cheese over each slice.

Divide tomatoes evenly among four salad plates. Drizzle each serving with one teaspoon herbed oil mixture. Sprinkle each with 1/8 teaspoon salt and 1/8 teaspoon pepper.

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