Recipe for Level I

Recipe for Level I: Bruschetta with Oven Roasted Tomatoes, Basil, and Percorino Romano

Begin by cutting two to three pounds of mixed tomatoes, include, homegrown, cherry, and heirloom varieties. Cut into bite sized bits and place on a rimmed baking sheet. Set your oven at 300. Then toss in extravirgin olive oil, 2 - 3 cloves of peeled and smashed garlic broken into pieces. Next tear fresh basil leaves into pieces and sprinkle on top. Bake from 1 - 1 1/2 hrs, stirring occasionally. Meanwhile, cut a large baguette or other bread of your choice into half inch slices, douse with olive oil and grill until charred, turn and repeat. Remove and smear three times from left to right with a large clove of raw garlic. When tomatoes are ready, spoon a mound on each bruschetta, sprinkle with percorino romano and olive oil. Serve immediately.