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Tuesday, February 22, 2011

Tomato Salad with Cheese Crisp

4 thick slices italian bread, cut into cubes (or whatever you have on hand)
1/4 cup olive oil
salt & fresh ground pepper
1 tbs dijon mustard
1 tbs fresh lemon juice
2 tbs white wine vinegar
2 lbs tomatoes, cut into chunks
1 bunch green onions, sliced
2 tbs chopped fresh dill (use dried if that's all you have)
3/4 cup grated cheese (gruyere or whatever else you have on hand)
1 tbs all purpose flour

Preheat oven to 400. Toss bread with 2 tbs olive oil on baking sheet and season with salt and pepper. Bake til golden, 8 minutes or so. Let cool slightly.
Whisk mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in 2 tbs oil. Add tomatoes, green onions, dill and more salt and pepper. Add bread cubes and toss to coat. Set aside while making the crisps.
Toss cheese with flour and pepper to taste in bowl. Arrange the mixture in 4 mounds on baking tray and flatten slightly (I line the tray with parchment paper). Bake til golden brown, about 10 minutes, cool slightly then remove to rack and let cool. Serve with tomato salad.

*as modified from Food network magazine

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