23 August 2018

Tomato, Basil, & Mozzarella Flatbread

Between the garden and our CSA share, we are inundated with tomatoes. The cucumber have mostly given up in this heat and the few that have ripened recently were incredibly bitter, so cucumber and tomato salad is no longer a regular at our table. Instead, I've been slicing the tomatoes, dressing them with a drizzle of white wine vinegar and garlic-infused olive oil, and finishing them with a little sprinkle of sea salt and freshly ground black pepper. My father occasionally chops up vine-warm tomatoes, sprinkles them with sugar, and pours a little cream over them. He says this is good both as breakfast and dessert, but I am not brave enough to try it.

Anyway, I've found sandwiches and flatbreads are a great way to use up our tomato excess. The sandwiches are simple -- take a slice of hearty bread (farmhouse white is most traditional), spread it with mayonnaise, add thick slices of tomato, sprinkle with salt and pepper, add a few basil leaves, top with another slice of bread, smoosh the sandwich together a little bit to make sure everything is well glued together, and eat.


The flatbreads are slightly more complicated, if only because you need to use the oven. To save time, I use a prepared pizza crust, but you could make your own.
  • Slice 8 oz ball fresh mozzarella.
  • Slice a large tomato or tomatoes.
  • Chop a handful of fresh basil.
  • Chop four or five fat garlic cloves.
  • Brush pizza crust with a little garlic-infused olive oil and sprinkle with a salt-free Italian herb blend. Bake in a preheated 450°F oven for 3 minutes or until it crisps and the edges have browned a little.
  • Top with sliced tomatoes, garlic, basil, and cheese. Sprinkle with some freshly ground black pepper. Drizzle with a little more oil and bake 5 more minutes or until cheese is melted.

Makes a beautiful, crunchy pizza bursting with summer flavors.

22 August 2018

15 August 2018

Wordless Wednesday: Fancy Queen Anne's Lace

Never seen so much red in Queen Anne's Lace. Wonder what variety it is.