Foodie Friday:: The Tomatoes!
September 16, 2011
Tomatoes are here and boy, I haven’t been this giddy about a vegetable in a long time. The first Salt Creek tomato of the season was eaten at our house whole, like an apple. In celebration of the tomato and a little purple basil, this week’s recipe is simple and yummy. The recipe below is adapted from this beautiful dish I found on pinterest.
Source: fiveandspice.wordpress.com via Rhubarb on Pinterest
Tomato, purple basil and Nectarine Caprese (serves 2-3 for supper, more as a starter or side)
- 2 very ripe nectarines (or peaches or apricots)
- 3 large, ripe tomatoes
- about 12 oz. of fresh mozzarella (just get a big ball of it), frozen for 10 minutes before slicing (the freezing is optional, it just makes it easier to slice)
- several handfuls of purple basil leaves
- fine sea salt and pepper
- 2 Tbs. olive oil
- 2 Tbs. good balsami vinegar
- Halve the fruit and remove their pits, then slice them into approximately 1/4 inch slices.
- Slice the tomatoes and the mozzarella into slices of a similar size to the nectarines.
- Layer the tomato, nectarine, mozzarella slices and basil leaves, either on individual plates or on one serving platter.
- Sprinkle generously with salt and pepper. Then, drizzle the olive oil and vinegar over the top.
- Serve, accompanied by wine, maybe some bread.
Variation: add a slice or two of prosciutto or salami, slap it all on some crusty bread and grill it up panini style!
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