Tomatoes & Basil Three Ways

Bruschetta

4 Tbs. Extra-virgin olive oil

2 cloves garlic, crushed

4 large tomatoes, diced

1/4 c. ribbon-sliced basil
2 tsp. balsamic vinegar

1 tsp. sea salt

2 Tbs. capers (optional)

1/4 c. chopped green or kalamata olives, chopped

Top toasted, sliced baguette (the whole-grain toast above was toasted and topped with fresh ricotta, then bruschetta. To toast baguette slices, brush or spray with olive oil, then toast at 400-degrees F on a cookie sheet for about 10 mins.

Caprese is also one of M's favorites. She especially loves the Caprese Pesto Flatbread from Woods Coffee, so we did some ourselves... simply slice focaccia thin, spread with pesto, cover with shredded mozzarella, then top with sliced, ripe tomatoes, and ribbons of basil. Toast in over until cheese is melted and bubbly.

Caprese Salad is super simple — fresh, ripe tomatoes, cut up, sliced fresh basil, sliced fresh mozzarella, then drizzle with extra-virgin olive oil and balsamic vinegar, then season with sea salt.

Not Fried Green Tomatoes

This fantastic recipe is from our friend Jennifer, and she and her husband Matt reportedly fight over who gets to eat more of it...

Since I had so many green tomatoes today, and I didn't feel like making fried green tomatoes, I made a quadruple batch of Matt and Jennifer's salsa and sent some off to work with JT. Jennifer gives it a thumbs up.

Green Tomato Salsa
Makes about 2 cups
Time: 10 minutes

1 cup cored and finely chopped green tomatoes (or tomatillos - I might have done mine in the food processor, not positive)
2 tbsp minced cilantro leaves
1 tbsp lime juice
½ tsp sugar (or to taste)
½ tsp minced garlic (or more)
Salt and Pepper to taste
Cayenne or crushed red pepper flakes to taste

Mix all ingredients, taste, and correct seasoning.  Serve immediately, or refrigerate for up to a week.