Heirloom Tomato Tacos

• 1/2 pound mixed heirloom tomatoes
• 1 tablespoon extra-virgin olive oil, best quality
• 2 teaspoons balsamic vinegar, best quality
• Kosher salt and fresh cracked black pepper
• 1/4 cup fresh basil leaves, chiffonade
• 1 head romaine, inner leaves only
• 1 1/2 cups micro greens
• 1/2 cup daikon radish sprouts
• 1/2 cup Gorgonzola cheese crumbles
• Rosemary Crostini, for serving, recipe follows
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried Italian parsley
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh cracked black pepper
• 6 (1/2-inck) thick slices good sourdough or dense French bread

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

tomatoes, extravirgin olive oil, balsamic vinegar, kosher salt, fresh basil, head romaine, micro greens, daikon radish sprouts, gorgonzola cheese crumbles, rosemary crostini, extravirgin olive oil, garlic, basil, parsley, fresh rosemary, kosher salt, fresh cracked black pepper, sourdough

Taken from www.foodnetwork.com/recipes/guy-fieri/heirloom-tomato-tacos-recipe.html (may not work)