Jean-Georges Heirloom Tomato Crostini

Heirloom Tomato Crostini

Serves 4

4 ripe heirloom tomatoes
4 large slices good sourdough bread
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 fresh basil leaves

Cut the tomatoes in half from top to bottom, remove the cores, then cut crosswise into ¼- inch thick slices.
Set an oven rack 4 inches from the broiler heat source. Preheat the broiler.
Arrange the bread in a single layer on a broiler pan. Generously drizzle oil on both sides of the bread. Broil, turning once,
until golden, about 2 minutes.
Immediately arrange the tomato slices, overlapping slightly on the toast. Season with salt and pepper and tear the basil leaves over the top. Drizzle with a little more oil and serve immediately.

Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten. Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc