4 ea heirloom tomatoes, cut into ½ in slices (16 total)
4 slices La Brea Bakery White Table Bread, sliced 1 in. thick
8 oz Di Stefano Stracciatella cheese
4 sprig fresh thyme
2 ea garlic cloves
4 oz Extra Virgin Olive oil
1 oz micro basil (if not available, substitute with fresh basil chiffonade)
Chop thyme and slice garlic into thin slivers. Combine with half of the olive oil. Pour over sliced tomatoes and let sit for 30 minutes.
Heat nonstick pan over medium/high heat for 2 minutes. Add tomato slices and sear on each side for 30 seconds or until they take on color. If all tomatoes don’t fit into pan, sear them in batches. Make sure not to crowd the pan or else tomatoes will get too soft before taking on color. Remove tomatoes from pan and set aside.
Brush one side of each slice of bread with oil left over from tomato marinade and place in hot pan until it takes on light brown color. Set aside.
To assemble, cut bread in half and place on plate, grilled side up. Shingle two slices of tomato on each bread half. Spoon 1 oz of stracciatella over each bread half. Drizzle remaining Olive oil over cheese and season with sea salt and fresh ground black pepper. Garnish with basil leaves and serve immediately.