In a medium bowl combine diced tomatoes, minced garlic, chopped basil, 2 tbs EVOO, white balsamic, sea salt and black pepper. Gently toss and let sit at room temperature for 10–15 minutes to marry flavors and allow juices to mingle.

Toast bread

Heat a skillet or grill pan over medium-high heat. Brush both sides of the sourdough slices lightly with remaining 1 tbs EVOO. Toast slices 1–2 minutes per side until golden and slightly charred. Alternatively, use a toaster or oven broiler.

Finish toasts

While bread is warm, rub each slice with a whole garlic clove (cut side) to impart subtle garlic flavor. Spoon a generous portion of the tomato mixture onto each slice, letting some of the juices soak into the bread. Sprinkle each toast evenly with grated Parmesan and garnish with a few reserved basil leaves. Serve immediately.

Wild Mushrooms, Burrata, White Balsamic Toast

Cook mushrooms

Heat a large skillet over medium-high heat. Add 1 tbs EVOO and 1 tbs butter. When butter foams, add the sliced mushrooms in a single layer. Avoid overcrowding; cook undisturbed for 2–3 minutes to develop color, then stir. Add minced shallot and garlic and continue to cook 2–3 minutes until mushrooms are tender and browned. Add thyme, salt and pepper, stir to combine, and remove from heat.

Toast bread

Brush bread slices lightly with a little EVOO and toast in a skillet or under the broiler until golden and crisp, about 1–2 minutes per side.

Assemble

Divide warm mushrooms over the toasted bread slices. Tear burrata into pieces and place on top of the mushroom layer. Drizzle each toast with white balsamic reduction and finish with a few microgreens or baby arugula for brightness. Serve immediately so burrata remains creamy.

Wood Grilled Pepper, EVOO, Goat Cheese Toast

Char peppers

Preheat a grill, grill pan or broiler to high. Brush pepper halves lightly with 1 tbs EVOO. Place peppers cut-side down directly on the hot grill or under the broiler. Cook 6–10 minutes, turning occasionally, until skins are blistered and peppers are tender. Transfer peppers to a bowl and cover with plastic wrap or a sealed container for 10 minutes to steam (this loosens skins).

Peel and season

When peppers are cool enough to handle, peel away blistered skin (optional to leave a little for smokiness), slice into strips. Toss strips with remaining 1 tbs EVOO, salt, pepper, smoked paprika and chopped herbs.

Prepare goat cheese spread and toast

Mix softened goat cheese with lemon zest and a pinch of salt until smooth. Lightly toast the bread slices as in other sections. Spread each warm slice with a generous layer of the goat cheese mixture.

Assemble

Top the goat cheese–covered toasts with the grilled pepper strips, arranging attractively. Finish with a tiny drizzle of EVOO and an optional sprinkle of additional chopped herbs or cracked black pepper. Serve.