 Tomato Napoleon
This sandwich uses fresh feta cheese and greens along with succulent Red Diamond Tomatoes for a taste treat unlike no other. Enjoy this for lunch or dinner or as an Appetizer.
Ingredients
4 Medium-sized fresh Red Diamond tomatoes
3 tablespoons olive oil
1-1/2 tablespoons lemon juice
1/4 teaspoon powdered mustard
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon ground black pepper
4 cups mixture of torn baby lettuce or other bite-sized salad greens
1/2 cup crumbled goat or feta cheese or shredded mozzarella cheese (2 ounces)
Directions:
Use tomatoes held at room temperature until fully ripe. Cut a thin slice from the bottom of each tomato and discard. Cut remaining tomatoes into 4 slices each; set aside.
In a small bowl, mix oil, lemon juice, mustard, salt and sugar until well blended.
In a medium bowl, toss greens with about a tablespoon of the dressing.
On each of 4 plates, place a bottom tomato slice; sprinkle lightly with cheese and greens, repeat layering 3 more times ending with the top tomato slice; drizzle with remaining dressing.
Serve as an appetizer, with grilled beef or chicken, on a salad plate with cheese and fish salad, etc.
Yield: 4 Servings
 Bruschetta
This version uses a blend of cheeses mixed with pecans, topped with fresh Red Diamond Tomatoes tomatoes, and basil. Serve as an appetizer, with soup, stew, or pasta dishes. Use the best rustic country bread you can find.
Ingredients:
2 ounces cream cheese, softened
1/2 cup crumbled blue cheese
2 T. coarsely chopped pecans
4 slices crusty, firm-textured bread, cut about 3/4 inch thick
2 cloves garlic peeled and halved
2 large Red Diamond tomatoes, sliced about 1/8 inch thick
freshly ground pepper to taste
chopped fresh basil or dried basil for garnish
Directions:
In a small bowl, mash the cheeses together with a fork, leaving the mixture somewhat chunky.
Mix in the pecans.
Preheat the broiler, arrange the bread on a small baking sheet and broil the slices for about a minute on each side. Just until golden. Watch it carefully so it doesn't burn.
Rub one side of each piece of bread with garlic.
Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top. Pepper the tomatoes lightly, then garnish with basil and serve.
YIELD: 4 servings
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