Heirloom Tomato Bruschetta

Prep Time 26 hoursCook Time 15 min Serves 4-6

01 Ingredients

  • 8Heirloom tomatoes medium sized (sliced 1cm thick)
  • 1 Ciabatta loaf
  • 1 cupExtra virgin olive oil
  • 2 cupsStracciatella or Burrata cheese
  • 1 bunchBasil
  • 1 bunchMint
  • 3 tbspFennel fronds
  • Lemon juice (1 lemons worth)
  • Salt as needed
  • Black pepper as needed

02 Instructions

  1. Slice the ciabatta in half lengthwise.
  2. Lightly toast the ciabatta until golden brown.
  3. Drizzle the toasted ciabatta with olive oil.
  4. Neatly arrange the sliced tomatoes on top of the ciabatta, slightly overlapping.
  5. Season the tomatoes with salt and pepper.
  6. Using a spoon, randomly dot the stracciatella on the tomatoes. Season the cheese with salt.
  7. In a bowl, add the basil, mint and fennel fronds. Dress the herbs with olive oil, lemon juice and salt. Scatter the herb salad on top of the bruschetta.
  8. Cut the bruschetta into 1” fingers and serve.

01 Ingredients

  • 2 cupsBread flour
  • ½ cupWater
  • ½ cupFresh yeast
  • 2 tbsp.Salt
  • 1 cupPoolish

02 Instructions

  1. Whisk together the water, yeast and the poolish in a bowl until dissolved.
  2. In a stand mixer, add the wet ingredients followed by the flour.
  3. Using the dough hook, mix on a low speed for 10 minutes. At the 5-minute mark, add the salt.
  4. After 10 minutes, turn the speed up to medium and mix for 2 more minutes. The dough should be smooth, elastic and come away from the bowl cleanly.
  5. Using a plastic scrapper, empty the dough into a bowl. Make sure there is room for dough to double. Cover with plastic wrap and allow to rise in the refrigerator for 24 hours.
  6. Flip the dough onto a floured surface and dust with flour.
  7. With your fingers gently flatten the dough so it's about 1”-1 ½” in height.
  8. Using a knife, cut the dough in half lengthwise to get two 12”x5” loaves.
  9. Gently flip each loaf onto a parchment lined baking tray. Be gentle and avoid over-handling. Allow to rise for another 2 hours.
  10. Preheat the oven to 450°F.
  11. Bake at 450°F for 5 minutes and then turn down the temperature to 400°F and continue baking for 10 / 15 minutes longer or until golden brown. Rotate the tray half way through.

01 Ingredients

  • ½ cupLocal bread flour
  • ½ cupWater
  • 1 cupFresh yeast

02 Instructions

  1. Dissolve the yeast in the water. Add the flour to the water and yeast and mix well.
  2. Leave the mixture covered at room temperature overnight. The mix will double in size so make sure the container or bowl will be able to hold the poolish as it grows.