Go Back
Print Recipe
No ratings yet

Ingredients

  • 5 leaves large fresh basil
  • 2 tablespoons extra virgin olive oil
  • 2 ounces cherry tomatoes quartered, about 8 small tomatoes
  • 1 ounces ½ fresh mozzarella pearls about 16
  • ounce ½ red onion fine julienne
  • Sea salt to taste
  • Fresh cracked black pepper to taste
  • 1 slice sourdough bread toasted, 2 ounce slice
  • 2 sprigs fresh flat leaf parsley
  • 2 sprigs fresh oregano
  • 2 sprigs fresh tarragon
  • 1 tablespoon tarragon vinegar

Instructions

  • In a blender, purée the fresh basil and olive oil until smooth.
  • In a small mixing bowl toss the tomatoes, mozzarella cheese, and red onion, with the puréed basil and olive oil. Season to taste with sea salt and fresh cracked black pepper, cover with plastic wrap, and allow to marinate in refrigerator for at least 30 minutes.
  • After marinating, spoon the tomato and cheese mixture onto the toasted sourdough bread.
  • Toss the parsley, oregano, and tarragon in the bowl that was used to marinade the tomatoes and cheese to dress with any excess basil oil.
  • Place the fresh herbs onto the tomatoes and cheese and drizzle the top of the sandwich with tarragon vinegar.
  • Season to taste with sea salt and fresh cracked black pepper and serve immediately.

Notes

Nutrition Facts Per Serving:
Calories – 507
Protein – 13g
Fat – 36g
Saturated Fat – 9g
Carbohydrates – 34g
Sugars – 3g