4 slices of crusty Italian bread
1 package of Boccalone nduja
3 peeled garlic cloves (2 chopped and 1 sliced in half lengthwise)
5 ripe heirloom tomatoes (preferably a mix of several different varieties), thickly sliced
Zest of 2 lemons
1 cup torn basil leaves
4 tablespoons extra virgin olive oil
1 tablespoon Zinfandel vinegar
Kosher or sea salt to taste
Coarse ground black pepper to taste
Brush both sides of bread slices with olive oil, then grill on both sides until golden brown with dark grill marks. Set aside.
In a sauté pan heat 1 tsp extra virgin olive oil over medium flame. Add chunks of nduja (scoop these out and discard the casing), lemon zest, and chopped garlic. Cook for 3 minutes, stirring frequently then deglaze with vinegar. Remove from heat.
Season tomatoes with salt and pepper.
To serve: Rub grilled bread with sliced garlic clove, layer the sliced tomatoes, top with the warm nduja and basil.
Slice bread slices diagonally and serve.