Tomato Shortcakes

Try arranging four chives over each shortcake, teepee-style, for a real showstopper! This dish may also be served as a parfait--skip the bread and layer the tomato mixture and whipped dressing in wide mouthed wine glasses or parfait glasses.

Yields:  6 servings

• Kosher salt and freshly ground pepper
• 1/4 cup red onion, finely minced
• 2 tablespoons extra virgin olive oil, plus additional oil for grilling bread
• 4 large ripe tomatoes, cored and diced (about 2 pounds)
• 6 thick slices crusty Italian bread
• 1 garlic clove, halved, plus 1/2 teaspoon minced garlic
• 2 teaspoons fresh chives, snipped
• 2 teaspoons chopped fresh basil, plus additional sprigs for garnish
• 1 teaspoon sugar
• 3 tablespoons red wine vinegar
• 1 cup heavy cream

• Prepare grill to medium-high heat or preheat broiler.
• Brush bread slices with olive oil and grill or broil until golden brown on each side. Rub toasted bread with cut side of garlic clove.
• Combine tomatoes with olive oil, onion and minced garlic. Add salt and pepper to taste.
• Whip cream until soft peaks form. Beat in the vinegar and sugar until stiff. Fold in the herbs and add salt and pepper to taste.
• To serve, generously spoon the tomato mixture over each bread slice and top with some of the whipped dressing. Garnish with basil sprig and serve.