Roast turkey and heirloom tomato

Oven roasted pepper turkey smothered in melted fontina then scooped up and plopped on a butter and pecorino crusted slab of rustic Como that had two slices of an heirloom carbon variety tomato and Dijon awaiting to cradle it. On top of that went a dressed salad of shredduce and red onion with a layer of my house bread and butters heavy on the onions.
Adorned with loving spoonfuls of a creamy herbed buttermilk caper dressing and then crowned with another slice of that wonderful bread.

by Rojelioenescabeche