For gazpacho:
4 Large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes ½ medium red onion, cut into 1/4-inch cubes
1 English or hothouse cucumber, peeled and cut into 1/4-inch cubes1 ½ red bell peppers, cored, seeded and cut into 1/4-inch cubes
¼ cup Fresh basil, roughly chopped
2 Tbsp red wine vinegar
1 fresh lemon, juiced
½ tsp Tabasco
½ cup extra-virgin olive oil
½ cup white balsamic vinegar
Kosher salt and freshly ground white pepper to taste
Preparation:
In a large plastic container marinate all ingredients, except for salt and pepper, for 24 hours. In a high speed blender, blend until smooth.
For pancetta crostini:
Ingredients:
4 slices Sourdough bread, edge trimmed
½ lb Pancetta
2 oz Micro Basil
6 oz Mozzarella burrata
2 Tbsp Olive oil
Preparation:
Preheat oven to 350 degrees. Place 1/8 inch sliced pancetta on baking sheet and bake for 18 minutes or until pancetta is like that of crispy bacon. Remove and place on paper towel
lined plate to dry. Let oven cool to 325 degrees for next step.
lined plate to dry. Let oven cool to 325 degrees for next step.
Brush each toast with olive oil and bake in a 325 degree oven for 6 minutes or until both sides are nicely browned. Set aside.
Spread each toast with the buratta cheese and four slices of pancetta to two of the halves, add micro basil and fold the two sandwiches.
Cut sandwiches into triangle shaped quarters.
For presentation place each sandwich quarter on top of each gazpacho shooter.
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I don't know what it is about gazpacho, but I always want to heat it up. My fiance is even worse. He won't touch the stuff. The crostini sounds delicious though!