Fresh Tomato BLT Bruschetta

Recipe by: Gabrielle

SERVES: 6

Wine Pairing: Gabrielle Collection Vertex Cuvée Red Wine Blend 621, North Coast

PREP TIME: 15 minutes COOK TIME: 10 minutes TOTAL TIME: 25 minutes

INGREDIENTS

slices thick-cut lean smoked bacon, cut into ½” pieces
slices sourdough or ciabatta bread, sliced ¼” thick on the diagonal
Tbsp. GC Napa Valley Natural Savory Proprietary Blend Extra Virgin Olive Oil, divided
garlic cloves, peeled, halved lengthwise
¾ cup arugula, washed and dried
2 Tbsp. GC Napa Valley Natural Basil Olive Oil
1 Tbsp. GC Napa Valley Natural Tuscan Rosemary Finishing Sea Salt, divided
6 basil leaves, fresh, thinly sliced
1½ cup coarsely diced tomatoes, blend of red cherry and yellow miniature pear tomatoes
1½ Tbsp. GC Napa Valley Cabernet Red Wine Vinegar
1½ tsp. GC Napa Valley Natural Culinary Lavender Tellicherry Pepper
6 basil leaves, fresh, whole

Put bacon into a medium fry pan. Cook over medium heat until lightly crisp. Remove bacon to a paper towel.
Toast bread using a toaster, broiler or barbecue grill until lightly browned. If using a grill, cook until light grill marks form on the bread; this creates an attractive appearance and adds flavor.
While toasted bread is still warm, brush one side of each slice with 1-2 tsp. Savory Extra Virgin Olive Oil. Then liberally rub the oiled side with the cut-side of garlic.
Put arugula in a bowl. Toss with Basil Olive Oil and 1/8 tsp. Tuscan Rosemary Finishing Sea Salt.
Drain excess juice from the diced tomatoes. Use this juice in a pasta sauce or Bloody Mary.
Add cooked bacon and sliced basil to tomatoes. Toss with 3 Tbsp. Savory Extra Virgin Olive Oil and Cabernet Red Wine Vinegar.
Assemble bread slices: Evenly divide the arugula. Mound ¼ cup tomato mixture on each slice followed with a pinch of Tuscan Rosemary Sea Salt and pinch of Lavender Tellicherry Pepper. Garnish top with 1 whole basil leaf and drizzle of Savory Extra Virgin Olive Oil or Basil Olive Oil.