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I told you, I don’t really cook strictly with the seasons.
This week we have eaten tomatoes with fresh mozzarella
three times. In Minnesota spring is just now unfolding and
fresh tomatoes are a long way off, however I am loving the
tomatoes on the vine I am finding in my favorite high and
low end grocery stores! There is something so satisfying
about eating a very simple meal. I have served the
tomatoes with homemade guacamole and good chips as
well as a roasted chicken.
platter of tomatoes and mozzarella
4-6 tomatoes on the vine
1 bunch of fresh basil
1 ball of fresh mozzarella, cut into cubes
salt, pepper
olive oil
Wash, dry and core the tomatoes, then slice horizontally
into thirds. Place the tomatoes on a platter, sprinkle with
salt and pepper. Wash and dry the basil with a paper towel,
then cut into julienne strips and place some on each tomato
slice. Top each slice with a cube of mozzarella and season
again with salt and pepper. Drizzle olive oil onto the tomatoes
and serve! This is really good with bruschetta – just slice french
bread thickly, drizzle with olive oil and bake 5-10 minutes at
400 degrees. Yum!
