Recipe: Heirloom Tomato Salad
4 slices artisan baguette
Olive oil, for brushing
5 medium-to-large heirloom tomatoes, quartered or cut into wedges
1 tbsp chaat masala
Salt and black pepper, to taste
2 tbsp mint and cilantro chutney
Preheat oven to 350˚F. Brush baguette slices on both sides with olive oil, place on a baking sheet and bake for 10 to 15 minutes, flipping once, until toasted on both sides. Set crostini aside. Crostini can be prepared ahead of time and kept in an airtight container.
In a medium bowl, toss tomatoes, chaat masala, salt and pepper. Add chutney, stir to blend well, taste and adjust seasonings accordingly. Serve topped with crostini and garnished with microgreens (optional). Serves 4.