Now that is finally starting to feel like Spring in the Rocky Mountains, I can’t believe we’re only a few days away from Mother Nature making the transition to Summer, where does the time go…..

Since my early days as a cook in Napa Valley, I was taught to embrace this change of seasons with excitement and open arms.  In the kitchen, seasonality always brings about a surge of new found energy, a menu change with new recipes and a bounty of succulent fruits and produce to showcase.  The anticipation clearly marked by conversations with local farmers as they ready for soon to be harvest.

In Colorado the farmer’s markets are just beginning to blossom with an abundance of offerings and in a visit earlier this week one stand stopped me in my tracks.  The first of the season’s heirloom tomatoes displayed in small clusters still on the vine crying out for me to take a few home with me.

PTL 'Out-Side' the Box

There has always been a soft spot in my heart for the season’s first tomatoes, as a young boy I have vivid memories of sharing many tomato sandwiches with Mom – white bread lightly toasted with a generous slathering of mayonnaise, thick slices of tomatoes still warm from the sun and just a touch of salt.  I can close my eyes and still remember that taste as if I just took a bite….

Of course the chef inside can’t stay content so I have to play around and add my own twist, that being said I have created a little something thinking outside the box.

Pancetta, Heirloom Tomato and Fresh Mozzarella with Grilled Artisan Bruschetta

Ingredients:

Heirloom Tomato             1 each per person
Fresh Mozzarella               3 slices, ¼ inch thick per tomato
Basil, fresh                            1 bunch
Pancetta                                 sliced 1/8 – ¼ inch thick, one piece for each bruschetta
Pugilese, artisan bread    1 – 1 ½ slices per person

Method:
Pre heat a stove top grill pan, medium heat.  Slice the Pugilese on the bias ½ inch in thickness.  A light drizzle on each side of the bread with olive oil, place on heated grill pan to cook for approx 3 -4 minutes for each side.  The bread should develop a nice crust and char to enhance flavor.  I like to place a weight on the bread to ensure a great char develops.  (A heavy pot will do the trick).  Once grilled, remove bread, slice on the bias and set aside till assembly.

Chef Note:  A Panini press will do the trick as well

Place a medium sauté pan over medium low heat, add 1 tablespoon of olive oil.  Place the pancetta in pan and slowly render until crisp.  Remove to paper towel to drain.  Once drained, place one slice.  This Italian cured meat unique seasoning gives just the right twist to this dish

To prep tomatoes – Slice just a thin layer off the bottom to provide stability for stacking.  Cut the tomato into 4 equally divided slices; lay flat to season with sea salt and fresh black pepper.

To assemble – Place tomato slice on the plate followed by slice of fresh mozzarella, then another tomato slice, mozzarella ….  The final step is place the stem end of the tomato on top creating completed stack look.

Garnish the plate with grilled bruschetta topped with crisp pancetta.  Garnish with chiffonade of fresh basil and another drizzle of olive oil.  Serve.

Happy Father’s Day, grazie mille

Michael

PS:  I did enjoy a tomato sandwich while writing this recipe and gave Mom a call to catch up and share a few laughs.