Ingredients Jump to Instructions ↓

  1. 8 ounces red heirloom tomatoes

  2. 8 ounces yellow heirloom tomatoes

  3. 8 ounces green heirloom tomatoes

  4. 1/4 cup virgin olive oil

  5. 2 tablespoons balsamic vinegar Kosher salt, as needed Cracked black pepper, as needed Parmesan Basket:

  6. 1 1/2 cups (6 ounces) Wisconsin Parmesan cheese, finely grated

  7. 6 fresh basil leaves Sandwich:

  8. 1/3 cup balsamic vinegar

  9. 1/3 cup olive oil - divided use

  10. 1 1/2 teaspoons rosemary, fresh, chopped

  11. 1 1/2 teaspoons marjoram, fresh, chopped

  12. 1 1/2 teaspoons thyme, fresh, chopped

  13. 1 1/2 teaspoons oregano, fresh, chopped Kosher salt, as needed Cracked black pepper, as needed

  14. 6 (4-inch) Portobello mushroom caps

  15. 6 slices country or sourdough bread

  16. 1 1/2 teaspoons garlic, chopped

  17. 12 slices (1 pound) Wisconsin Fresh Mozzarella cheese, sliced Heirloom Tomato Salad

  18. 6 Parmesan baskets**

Instructions Jump to Ingredients ↑

  1. For Heirloom Tomato Salad: Cut the tomatoes into 1-inch cubes. Toss gently with oil, vinegar, salt and pepper and let stand at least 20 minutes, covered. If holding longer, refrigerate until ready to serve as directed. For Parmesan Basket: In a small (6 to 8-inch) nonstick pan, sprinkle 1/4 cup Wisconsin Parmesan to cover pan surface. Cook 2 to 3 minutes or until golden and firm. Invert over a small oven-to-table rounded ramekin and let cool. Repeat process with remaining Wisconsin Parmesan to create 6 baskets. Set aside until ready to use. Place 1/2 cup salad in Wisconsin Parmesan basket, garnish with basil leaf. For Sandwich: In a bowl, combine vinegar, 1/2 cup oil, herbs, and salt and pepper. Brush mixture onto both sides of the Portobello caps; let marinate at least 15 to 20 minutes. Brush bread slices with remaining oil mixed with garlic. Set grill on high and grill mushrooms and bread slices on both sides (mushrooms 4 to 5 minutes; bread slices until golden). To serve: Place a grilled mushroom, cap side down, on top of a slice of bread; top with 2 slices of Wisconsin Fresh Mozzarella and broil 1 to 2 minutes, or until cheese is melted and bubbly. Serve immediately with Heirloom Tomato Salad in Parmesan Basket.


Send feedback