Ingredients
The following ingredients have 4 Servings
- 8 tablespoons (113 g) Vermont Creamery cultured butter with sea salt, softened
- 3 large cloves garlic, peeled and put through a press
- ½ teaspoon dried oregano
- ¼ teaspoon red chili flakes
- A few turns black pepper
- Sea salt, if needed
- 1 pound (450 g) crusty bread such as baguette or batard, sliced a scant ½ inch thick on the diagonal (I use Arise Bakery gluten-free baguette)
- 2 pounds (900 g) ripe tomatoes (such as dry farmed early girls, heirlooms, or a combination - about 6 baseball-sized tomatoes or the equivalent)
- 3 tablespoons (30 ml) extra virgin olive oil, plus more for finishing
- handful basil leaves, slivered and/or fresh oregano or marjoram to taste
- 1/2 teaspoon fine sea or kosher salt, or to taste
- Splash balsamic vinegar, or balsamic reduction for finishing
- Vermont Creamery classic goat cheese crumbles for sprinkling (optional but delicious!)
