Fresh Tomato and Onion Napoleon with Balsamic Vinaigrette
2 8-ounces small fresh Florida tomatoes
15 slices French bread – (1/4-inch thick)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped basil
3/4 teaspoon minced garlic
Pinch crushed red pepper
8 thin sweet onion slices (very thin slices)
15 fresh basil leaves
15 fresh mint leaves
Ground black pepper
Balsamic Vinaigrette – see recipe
Use tomatoes held at room temperature until fully ripe. Cut the ends off each tomato; save for another use. From the tomato centers cut fifteen 1/4-inch thick slices; set aside. Preheat broiler. Place bread on a large shallow baking sheet; set aside. In a cup combine oil, basil, garlic and red pepper. Using a pastry brush lightly brush half of the off mixture over bread slices. Broil about 2 inches from heat until golden, 30 seconds to 1 minute; turn slices.
Brush with remaining olive oil mixture; broil until golden, 30 seconds to 1 minute. Cut tomato and onion slices in halves. On each toast slice, layer 1/2 tomato slice, 1 basil leaf, 1/2 onion slice, 1 mint leaf, and 1/2 tomato slice; sprinkle lightly with black pepper. Just before serving drizzle each Napoleon with 1/4 to 1/2 teaspoon Balsamic Vinaigrette.