By Gaby Dalkin - Chef // Globe Trotter// California Girl//
Perfectly paired with our 2019 hope & grace Rosé of Pinot Noir, Russian River Valley
If you have not purchased the wine to accompany the recipe, click HERE.
1 large loaf of bread sliced into 1/2 inch pieces
olive oil for drizzling
2 cloves of garlic
1 recipe Basil Vinaigrette
1 recipe Saffron Tomato Confit
1 recipe Red Pepper Sauce
1 recipe Spring Pea Pesto
1 handful fresh arugula
1 cup charred corn you can take an extra shortcut and grab a bag of frozen charred corn at Trader Joe's
1/2 cup caramelized onions
1/2 cup sautéed mushrooms
Heat a grill over medium high heat.
Generously drizzle the bread with olive oil on both sides. Using a pair of tongs, transfer the slices of bread to the grill and grill for a few moments until grill marks are present. Flip and continue to grill the bread on the other side for a minute more. Remove and set aside.
Remove the garlic from it's paper and carefully rub the garlic on the toasted bread to give it an extra layer of flavor.
Arrange the toppings on a large platter or table and serve with the grilled bread.
Tiffani's tip: "We always have a few fresh dips too. Sometimes just chopped tomatoes from the garden, roasted red peppers, fresh anchovies too. It can really be all your favorite dips and toppings!"