In Alberta our growing season is short. Nevertheless we can buy a few farm fresh vegetables year round thanks to green houses. Buying local supports our community and helps the environment. These fresh Alberta tomatoes have a beautiful flavour and colour to cheer up even the darkest winter day of the year.

Ingredients

2 fresh beef steak tomatoes, baton
2 cloves garlic, minced, plus more if desired
1 bunch fresh basil, chiffonade
2 tablespoons extra virgin olive oil
1 tablespoon traditional balsamic vinegar
TT Sea salt & freshly ground pepper
1 freshly baked French or Italian baguette
4 tablespoons butter, melted
1 small handful of bocconcini cheese sliced
Balsamic reduction for garnish

Directions

1. Preheat oven to 350 degrees and prepare a baking tray with parchment paper
2. Prepare your tomatoes by rinsing in cold water, then coring, de-seeding and cut baton (6mm X 6mm X 6mm)
3. Cut your basil by first rinsing, then dry, remove stems and then pile the leaves together, roll them and thinly sliced into a chiffonade
4. Mince garlic and combine in a medium sized bowl with the tomatoes and sliced basil.
5. Add the extra virgin olive oil, vinegar, season with salt and pepper and toss until tomatoes are coated. Taste and adjust seasonings.
6. Let this mixture sit for at least 15 minutes or up to 8 hours.
7. Slice the baguette on a diagonal to achieve the most surface area possible. Traditionally, you would rub the cut slices with garlic before toasting but you may skip that step if desired because we added the garlic to the tomatoes.
8. Brush baguette with melted butter and place on prepared tray in preheated oven for 7 minutes then rotate the tray and bake for another 7 minutes or until the baguette is golden. This is called crostini
9. Stir the tomato mixture and portion a generous amount onto each slice of baked baguette. Top with a few slices of bocconcini cheese and arrange on a serving platter.
10. Drizzle with balsamic reduction and serve