Heirloom Tomato Tacos

Name: Heirloom Tomato Tacos
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 teaspoons balsamic vinegar, best quality; 6 slices (1/2-inck) thick good sourdough or dense French bread; 118 milliliters daikon radish sprouts; 1 teaspoon dried basil; 59 milliliters fresh basil leaves, chiffonade; 1 teaspoons minced fresh rosemary; 2 Tbsps minced garlic; 118 milliliters Gorgonzola cheese crumbles; 355 milliliters micro greens; 227 grams mixed heirloom tomatoes; 1 teaspoons kosher salt; 6 servings Kosher salt and fresh cracked black pepper; 1 Tbsp extra-virgin olive oil, best quality; 6 Tbsps extra-virgin olive oil; 1 teaspoon dried Italian parsley; 1 teaspoons fresh cracked black pepper; 1 head romaine, inner leaves only

The recipe Heirloom Tomato Tacos could satisfy your Mexican craving in approximately 40 minutes. This vegetarian recipe serves 6. One portion of this dish contains about 7g of protein, 20g of fat, and a total of 288 calories. A mixture of balsamic vinegar, dense bread, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil. Toss gently to combine. Adjust the seasoning if, needed.

Ingredients you will need

Olive Oil

Seasoning

Tomato

Pepper

Basil

Salt

Equipment you will use

Bowl

Line a serving plate with the romaine leaves, like taco shells. Fill each with 1/4 cup micro greens, 1/2 to 3/4 cup tomato mixture and a few daikon sprouts. Top with Gorgonzola, a sprinkle of salt and a crack of black pepper.

Ingredients you will need

Daikon Sprouts

Black Pepper

Taco Shells

Gorgonzola

Romaine

Greens

Tomato

Salt

Garnish the plate with Rosemary Crostini Croutons.

Ingredients you will need

Crostini

Croutons

Rosemary

Serve immediately.

Preheat a grill to high heat.

Equipment you will use

Grill

Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.

Ingredients you will need

Salt And Pepper

Olive Oil

Rosemary

Parsley

Garlic

Basil

Equipment you will use

Bowl

Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more.

Ingredients you will need

Bread

Cooking Oil

Equipment you will use

Grill

Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.

Equipment you will use

Serrated Knife

Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.

Equipment you will use

Broiler

Equipment

Ingredients

Servings:

2teaspoons

balsamic vinegar, best quality 6slices

(1/2-inck) thick good sourdough or dense French bread 118milliliters

daikon radish sprouts 1teaspoon

dried basil 59milliliters

fresh basil leaves, chiffonade 1teaspoons

minced fresh rosemary 2Tbsps

minced garlic 118milliliters

Gorgonzola cheese crumbles 355milliliters

micro greens 227grams

mixed heirloom tomatoes 1teaspoons

kosher salt 6servings

Kosher salt and fresh cracked black pepper 1Tbsp

extra-virgin olive oil, best quality 6Tbsps

extra-virgin olive oil 1teaspoon

dried Italian parsley 1teaspoons

fresh cracked black pepper 1head

romaine, inner leaves only

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Concha y Toro Marques de Casa Concha Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 26 dollars per bottle.