Courtesy Jeramie Robison, executive chef, City Hall Bistro, Dallas
City Hall Bistro, located within the recently renovated Adolphus Hotel in Dallas, is an ideal spot to enjoy some Mediterranean plates and Old World wines. These toasts are a slightly heartier take on tomato-basil salad, a summer staple. Our recommendation: Make extra oven-dried tomatoes. They’re addictive in salads and pastas, or all on their own.
Published: May 19, 2018
Heat oven to 250˚F. Season teardrop or grape tomatoes with salt and pepper. Spread in single layer on parchment-lined sheet tray. Bake for 2 hours, rotating halfway through. Let cool. Toss with avocado, basil, garlic, jalapeño, cumin, 3 tablespoons lemon juice and salt, to taste.
Combine remaining 1 tablespoon lemon juice and olive oil in small bowl. Add goat cheese, and mix until smooth.
Heat broiler. Cut bread into long, narrow pieces. Brush both sides with olive oil, and sprinkle with salt and pepper. Broil for about 1 minute per side, until golden brown and crisp.
Spread each slice with thin layer of goat cheese mixture, then cover each with tomato-avocado relish. Top with heirloom tomato slices. Season with salt, to taste. Garnish with drizzled olive oil and basil. Serves 4–6.
Domaine Laporte 2016 Le Rochoy (Sancerre). “This Sancerre provides the acidity necessary to stand up to the tomatoes and cut through the avocado, carrying through bright citrus to bring out the lemon in the relish,” says Anthony Cournia, beverage manager for The Adolphus Hotel. “It also has a slightly herbaceous, green character that marries well with the jalapeño and basil and finishes with lingering minerality.”