Milton's Acre, the acre garden managed by the restaurant's grower Peter Kahm, is thriving with tomatoes this time in the season. Kahm and executive chef Derek Dollar planned out the garden in January, plotting exactly when the seeds would harvest to keep the garden consistently producing. More than 90 varieties of heirloom fruits, vegetables and herbs are grown and utilized on the menu throughout the season. Below is a recipe for one of Milton's famous and easy to prepare appetizers.
If you're interested in checking out chef Dollar's cooking closer Intown, he will be creating a few signature dishes for the Atlanta Botanical Garden's Fresh Plate series on August 20.
Garden Heirloom Tomato Bruschetta (Serves 4-6)
- 2 cup red grape tomatoes
- 2 cup yellow grape tomatoes
- 1 cup diced fresh mozzarella
- 1/4 cup sliced shallot
- 1/4 cup chopped basil
- 8 pieces sliced baguette
1. First, brush the bread with oil and grill or toast it.
2. Next, combine the tomatoes, mozzarella, shallot, and basil in a bowl and season with salt and pepper.
3. Place the mix over each piece of bread, and top with olive oil & balsamic vinegar. Serve immediately.
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