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Reprinted from The Edge 2001.2002
Photo by J. Aaron Trotman
Summer: Tomato Tower with Sourdough and Mozzarella

SERVES FOUR

• 2 Large Ripe Tomatoes, sliced thickly
• 8 Thin Slices Good Sourdough Bread
• 8 Thick Slices Fresh Mozzarella
• 2 Cups Mixed Greens
• 1 Bunch Fresh Basil
• 1/3 Cup + 3 Tablespoons Good Olive Oil
• 8 Garlic Cloves, unpeeled
• 2+ Tablespoons Balsamic Vinegar

Heat oven to 350 degrees. Place garlic cloves on a piece of foil, sprinkle with 1 teaspoon olive oil, season with salt and pepper, seal and roast for 25 minutes, or until soft. Cool and peel, discarding skins. Blend 1/3 cup olive oil with 12 to 16 basil leaves; season with salt and set aside. Blend garlic cloves with 3 tablespoons olive oil, Balsamic vinegar, two tablespoons basil oil and one tablespoon water. Season to taste. Mix greens with a small amount of the garlic dressing and place a handful on each plate. Top with a slice of sourdough drizzled with a small amount of basil oil. Top bread with a tomato slice drizzled with a small amount of balsamic and layer with a slice of mozzarella, more greens, another slice of bread, tomato and mozzarella. Drizzle basil oil and garlic dressing sparingly around tower and garnish with edible flowers.

Wine Pick:
San Angelo Pinot Grigio, Tuscany, 1999



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