from The Tomato Guys Ltd

This is a cocktail recipe from Chile, made with pisco, a white brandy made from muscat grapes. It gets blended with lemon juice, simple syrup, and a touch of pasteurized egg whites and then finished off with a few dashes of Angostura bitters. The egg whites give it that nice rich, frothy texture, plus they make the cocktail a bit more festive.

Ingredients

• 3 oz pisco reservado (recommended: Alto del Carmen or Don Q Cristal Puerto Rican Rum, but you can use any clear rum)
• 1 oz fresh lemon juice
• 1 oz simple syrup (equal parts sugar and water)
• 1 tsp pasteurized egg whites
• Angostura bitters to taste
• Ice cubes

Directions

1. Combine the pisco, lime juice, simple syrup, and egg whites in a blender with 2-3 ice cubes. Blend until smooth.
2. Strain the mixture and pour it into a glass.
3. Garnish with 2-3 dashes of Angostura bitters and serve.
4. Enjoy an amazing, refreshing traditional Chilean drink with a twist!

At your service,

Rosie Galaz & Will Norris II
Chef/Owners
The Tomato Guys Ltd

from The Tomato Guys Ltd

Ingredients

• 8 slices French baguette, each slice ¾ in.
• 4 cloves minced garlic
• ¼ c extra virgin olive oil
• 1 tbsp unsalted butter
• 1 tbsp dried oregano
• 1 tsp red pepper flakes
• Salt and pepper to taste
• 3 c smoked cheddar cheese
• 1 large heirloom tomato diced
• 3 tbsp basil chiffonade
• ¼ c extra virgin olive oil to finish
• ¼ c aged balsamic vinegar

Directions

Start off by putting a pan on medium heat. Once pan is warm, add ¼ cup extra virgin olive oil and the garlic. As soon as you start to see browning of the garlic, remove from the heat, add butter to the pan, and mix. As soon as butter is melted, quickly pour into a small bowl and set aside. Next, on a cookie sheet lined with parchment paper or a silicone mat, place the baguette in center with ½ inch spacing between each. Now you’re ready to assemble. Take your garlic infused oil and coat the tops of the baguette with a pastry brush, or if you do not have one, you can apply with a small spoon. Once this is done, season with salt and pepper to taste and sprinkle with oregano and red pepper flakes. Now it’s time for the cheese. Evenly cover all slices with the smoked cheddar, and don’t worry if some falls off the bread as the crunchy pan cheese left over is, personally, my favorite part of the dish. At this point you are ready for some heat. In a 375 degree preheated oven, place your bruschetta on the top rack and set a timer for 5 minutes. When time goes off, rotate pan 180 degrees and reset timer for 4 minutes. Depending on your oven, the dish may require a few additional minutes, but at the end of the day, once its GBD (golden, brown, and delicious), it’s time to pull out of the oven and let rest for 3 to 5 minutes. Now take a thin metal spatula and release bruschetta from the pan. More than likely the cheese will have melted down, connecting all the pieces, so take a pizza cutter or a pair of scissors to cut everything apart. Now it’s time for your artistic touch. Arrange pieces on a plate or platter, top with diced tomatoes and then the basil. Season with a little more salt and pepper to taste, drizzle with remaining olive oil and the balsamic, and serve. And that’s the dish, enjoy!

At your service,

Rosie Galaz & Will Norris II
Chef/Owners
The Tomato Guys Ltd