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" Bruschetta Ingredients \u2022 1 loaf rustic sourdough bread, cut into \u00BD-inch-thick slices \u2022 3 cloves garlic, peeled and lightly crushed \u2022 2 T extra-virgin olive oil \u2022 2 lb. heirloom tomatoes, cut into \u00BC- to \u00BD-inch-thick slices \u2022 2 T balsamic vinegar \u2022 5 sprigs oregano, leaves only \u2022 Fleur de sel \u2022 Freshly ground black pepper \u2022 2 oz. shaved Parmesan cheese  Directions Rub each bread slice with the garlic, drizzle lightly with olive oil, and toast the bread until crisp. Rub the slices again with garlic and evenly distribute the tomato slices on top. Season each bruschetta with a sprinkling of more olive oil, vinegar, oregano, fleur de sel, and pepper. Finish with Parmesan shavings. Makes 4 to 6 appetizer servings.  Prosciutto-Wrapped Tomato Confit  Ingredients \u2022 1\u00BD T (approximately) extra-virgin olive oil \u2022 Salt and freshly ground pepper \u2022 1\u00BD cloves garlic, finely sliced \u2022 5 leaves basil, torn \u2022 2 sprigs thyme, leaves only \u2022 1 bay leaf, broken \u2022 10 ripe plum tomatoes, peeled \u2022 1/8 to \u00BC tsp. sugar \u2022 20 slices prosciutto  Directions Center a rack in the oven, and preheat it to 200\u00B0F. Line a baking sheet with foil, and pour about 1 tablespoon olive oil evenly over the pan. Sprinkle the oil with salt and pepper. Sprinkle about half the garlic, basil, thyme, and bay leaf over the oil.  Cut each tomato in half lengthwise and remove the seeds. Lay the tomato halves, cut side down, on the pan. Brush the tops lightly with olive oil; season with salt, pepper, and a little sugar; and scatter the remaining garlic, basil, thyme, and bay leaf on top. Bake for 2\u00BD hours, or until tomatoes are very tender but still able to hold their shape; open the door for a second every 30 minutes to eliminate the moisture in the oven, and turn the tomatoes over about halfway through the baking time. Remove, and let tomatoes cool to room temperature in the pan. When cool, wrap each tomato with a slice of prosciutto and serve immediately. Makes 5 to 6 appetizer servings.  Tomato Salad  Ingredients \u2022 1 lime, zested and juiced \u2022 1 lemon, segments removed and diced \u2022 4 T extra-virgin olive oil \u2022 1 T sherry vinegar \u2022 Salt and freshly ground pepper \u2022 4 lb. heirloom tomatoes, cut into wedges \u2022 1 bunch arugula, watercress, or other peppery green \u2022 1 small red onion, peeled and thinly sliced \u2022 4 oz. ricotta salata, thinly sliced \u2022 1 oz. green or purple basil leaves, shredded \u2022 \u00BD oz. fresh mint or tarragon leaves, shredded  Directions Whisk together the lime zest and juice and lemon segments with the olive oil and sherry vinegar; season to taste with salt and pepper. Toss the vinaigrette with the remaining ingredients. Serve immediately. Makes 4 to 6 servings. "^^<http://www.w3.org/2001/XMLSchema#string>
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