Chef Lauren Von Der Pool's Grilled Heirloom Tomato Bruschetta
Serves 4 to 6
Ingredients 
  • 4 medium heirloom tomatoes, sliced into ½ to 1-inch slices
  • Pink Himalayan sea salt to taste
  • 1 cup radicchio, thinly sliced
  • ¼ cup white onion chunks (grill w/tomatoes until golden brown and tender, then chop chunks into small pieces)
  • 2 Tbsps. Sauvignon Blanc vinegar
  • 2 Tbsps. blood orange olive oil
  • Garnishes-basil olive oil and lemon thyme honey
Directions 
  1. Heat grill.
  2. Put tomato slices and onion chunks on hot grill; cook 2 to 3 minutes on each side or until golden brown, tender but not mushy.
  3. In small bowl, add rest of ingredients except garnishes; toss ingredients together. 
  4. Spoon about 2 Tbsps. of radicchio mixture on top of grilled tomato slices. 
  5. Season to taste w/salt; drizzle little basil olive oil and lemon thyme honey on top; serve.