A delicious variation of tomato bruschetta featuring mascarpone spread on freshly grilled, garlic-rubbed baguette slices, topped with marinated heirloom tomatoes, and finished with a drizzle of truffle honey and flaked salt.
1. Dice the heirloom tomato. Thinly slice the basil leaves and mince the garlic clove.
2. In a small bowl, combine the diced heirloom tomato, thinly sliced basil, minced garlic, a drizzle of olive oil, pinches of flaked salt and pepper, and a squeeze of lemon juice and/or balsamic vinegar (if using). Mix well and let marinate briefly.
3. Grill the baguette slices until lightly toasted, then rub them with a fresh garlic clove (if not already done).
4. Spread the mascarpone evenly over each grilled, garlic-rubbed baguette slice.
5. Spoon the marinated tomato topping generously over the mascarpone.
6. Finish each bruschetta with a drizzle of truffle honey and an additional sprinkle of flaked salt.
