Ohio Tomato Mozzarella by Chris Hodgson, Chef “Hodge’s” and “Hodge Podge” (food truck)
- 4 oz. Heirloom tomato cut into irregular pieces
- 2 oz. buffalo mozzarella
- 1 tbsp purple basil
- 1 oz. red onion
- .5 oz. arugula
- 1 tbsp marcona almonds
- Maldon salt to taste
- 1 tsp lemon
- 1 tsp balsamic
- 1 tbsp olive oil
- grilled ciabatta
In a mixing bowl, combine tomatoes, grilled onion, lemon, 1/2 olive oil, basil and Maldon salt. Toss well.
Grill ciabatta and finish it with olive oil. On a long, rectangular plate, place grilled bread down first. Over top of grilled bread, plate tomato and onion mixture. Place each piece of mozzarella on opposite sides of the plate from each other.
Sprinkle plate with almonds and balsamic, garnish with a few pieces of dressed arugula.