Mixed Tomato Crostini with Queso Fresco

Featuring Tuscan Herb Olive Oil & White Balsamic (can also use 18 yr. Balsamic)
Serves: 6
1 baguette, sliced ¼ inch thick
½ cup Tuscan Herb Olive Oil + extra to drizzle on bread
½ cup White Balsamic
1 teaspoon honey
1 tablespoon fresh oregano, finely chopped
1 teaspoon of salt
Ground black pepper, to taste

1 ½ lbs. Mixed mini heirloom tomatoes, grape, pear, or cherry tomatoes (red and yellow) – halve or quarter depending on size.
1 cup crumbled Queso Fresco (available at most grocery stores)


Drizzle the bread slices with olive oil and season with salt. Toast the bread until lightly golden brown on both sides. The bread should be crisp but still tender on the inside.
In a bowl, mix the balsamic, honey, salt, and pepper. Slowly whisk in the oil. Combine the tomatoes and Oregano with the vinaigrette and gently toss in the Queso Fresco. Let the relish sit at room temperature for at least 15 minutes before serving. Top the bread with the relish and serve.