Heirloom Tomato Tacos

Ingredients

• 2 teaspoons balsamic vinegar 
• 6 slices dense bread french good thick (1/2-inck)
• 0.5 cup daikon radish sprouts 
• 1 teaspoon basil dried
• 0.3 cup basil leaves fresh
• 0.5 teaspoon rosemary fresh minced
• 2 tablespoons garlic minced
• 0.5 cup gorgonzola cheese crumbles 
• 1.5 cups micro greens 
• 0.5 pound heirloom tomatoes mixed
• 0.5 teaspoon kosher salt 
• 6 servings kosher salt and cracked pepper fresh black
• 1 tablespoon olive oil extra-virgin
• 6 tablespoons olive oil extra-virgin
• 1 teaspoon parsley dried italian
• 0.5 teaspoon cracked pepper fresh black
• 1 head the of 1 cos lettuce 

Equipment

• bowl
• grill
• broiler
• serrated knife

Directions

1. Dice the tomatoes into 3/4-inch pieces, place in a bowl and add the olive oil, balsamic, 1/2 teaspoon salt, 1 teaspoon pepper and basil. Toss gently to combine. Adjust the seasoning if, needed.
2. Line a serving plate with the romaine leaves, like taco shells. Fill each with 1/4 cup micro greens, 1/2 to 3/4 cup tomato mixture and a few daikon sprouts. Top with Gorgonzola, a sprinkle of salt and a crack of black pepper.
3. Garnish the plate with Rosemary Crostini Croutons.
4. Serve immediately.
5. Preheat a grill to high heat.
6. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
7. Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more.
8. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
9. Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.