Ingredients 3 cups tomatoes - dice large tomatoes and slice cherry tomatoes in half

1-2 tablespoons balsamic vinegar (to taste, really. The amount depends on the tomatoes)

2-3 tablespoons extra virgin olive oil

1/2 cup red onion, finely diced (optional)

Salt and pepper

12 1/2"-thick slices baguette

4 tablespoons melted Kerrygold

Salted Butter

1 large clove garlic, cut in half width-wise

2 cups grated Kerrygold

Swiss Cheese

1 good-sized handful arugula (this will be added to the tomato-onion mix - if arugula isn't available, the crostini works fine without it)

Instructions:

  1. Mix very gently in bowl, let sit for 20-30 minutes. Do not refrigerate (Avoid refrigerating tomatoes in general – they lose flavor in the cold).
  2. Preheat oven to 350 degrees Fahrenheit
  3. Place baguette slices on baking sheet and brush both sides with Kerrygold Salted Butter. Brown in oven, turning slices once so both sides brown evenly. Remove from oven, let sit briefly until they can be handled
  4. Add arugula to tomatoes, tossing very gently
  5. Turn oven up to Broil
  6. Rub browned surface of crostini with cut side of garlic clove, then top crostini with Kerrygold Swiss Cheese
  7. Return crostini to oven just until cheese is melted
  8. Remove from oven, let cool for a moment
  9. Top crostini with tomato-arugula mixture
  10. Sprinkle with a bit of freshly ground pepper and salt
  11. The tomato-onion mixture is also delicious tossed with pasta (linguine or spaghetti work well here). Let the tomatoes, balsamic and onions marry for a couple of hours, along with 1-2 teaspoons very finely chopped garlic, again. Again, do not refrigerate. Once you’re ready to cook the pasta, add a couple tablespoons finely chopped basil.
  12. When pasta is done, strain and toss immediately with tomato mixture and enough olive oil to give the noodles a bit of sheen. Top with freshly grated Parmesan or Pecorino and a bit of pepper. Serve and enjoy immediately.