- 4
Ingredients
- 4 thick slices Italian bread, cut into cubes
- 1/4 c. olive oil
- Kosher salt and freshly ground pepper
- 1 Tbsp dijon mustard
- 1 Tbsp fresh lemon juice
- 2 Tbsp white wine vinegar
- 2 lbs mixed heirloom tomatoes, cut into chunks
- 1 bunch scallions, sliced
- 2 Tbsp chopped fresh dill
- 3/4 c. grated gruyere cheese
- 1 Tbsp all-purpose flour
Preparation
Step 1
1. Preheat the oven to 400 degrees. Toss the bread with 2 Tbsp olive oil on a baking sheet and season with salt and pepper. Bake until golden, about 8 minutes. Let cool slightly.
2. Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 Tbsp olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread cubes and toss to coat. Set aside while you make the crisps.
3. Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad.