Fresh Tomato and Onion Napoleon with Balsamic Vinaigrette
Ingredients:
| 2 ounces | 8- small fresh florida tomatoes |
| 15 slices | french bread (1/4-inch thick) |
| 2 tablespoons | extra-virgin olive oil |
| 1 1/2 teaspoons | finely chopped basil |
| 3/4 teaspoon | minced garlic |
| pinch | crushed red pepper |
| 8 | thin sweet onions slices (very thin slices) |
| 15 | fresh basil leaves |
| 15 | fresh mint leaves |
| ground black pepper | |
| balsamic vinaigrette see recipe |
Directions:
Use tomatoes held at room temperature until fully ripe. Cut the ends off each tomato; save for another use. From the tomato centers cut fifteen 1/4-inch thick slices; set aside. Preheat broiler. Place bread on a large shallow baking sheet; set aside. In a cup combine oil, basil, garlic and red pepper. Using a pastry brush lightly brush half of the off mixture over bread slices. Broil about 2 inches from heat until golden, 30 seconds to 1 minute; turn slices.
Brush with remaining olive oil mixture; broil until golden, 30 seconds to 1 minute. Cut tomato and onion slices in halves. On each toast slice, layer 1/2 tomato slice, 1 basil leaf, 1/2 onion slice, 1 mint leaf, and 1/2 tomato slice; sprinkle lightly with black pepper. Just before serving drizzle each Napoleon with 1/4 to 1/2 teaspoon Balsamic Vinaigrette.