Tomato Bread

img_5861I have reached my limit with avocado toast especially since it keeps popping up everywhere and is served all day long. Frankly, not to be rude, but Guacamole tastes much better on a tortilla chip. Also, in the summertime, I am always trying to come up with a new salad or kick-off to a dinner.  Even though we have some tasty salads like the ones like below, there is always room for new ideas.

Panzanella with a twist

Dill Buttermilk Salad

🍅 Tomato & Burrata Salad 🐄

This dish is a spectacular start to an outdoor dinner in the heat of the summer when the basil and tomatoes are at their peak.  It is a big hit for a dinner party when people want to just sit back and enjoy a great conversation, wine and food.

img_5941Ingredients 

  • 6 ounces of feta in brine
  • 2 ounces goat cheese at room temperature
  • 2 ounces cream cheese at room temperature
  • 1/3 cup olive oil plus some more
  • Juice of 3 lemons
  • 1 pound of yellow cherry tomatoes
  • 1 pound of red cherry tomatoes
  • 1 cup of red onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup fresh basil plus four leaves, chopped
  • 1 tablespoon of fresh dill, chopped
  • Sherry wine vinegar
  • 2 ounces of broccoli sprouts
  • Kosher salt and freshly ground black pepper
  • 1 loaf of a crusty country bread, I like the ones made with rosemary for extra flavor

Making It

  • In a food processor fitted with the steal blade add the three cheeses, olive oil and lemon juice then pulse until smooth.  Add the four basil leaves and pulse a few times to blend in but not to be processed or your cheese will turn green
  • Chop the tomatoes in half*, add a teaspoon of kosher salt and put in a strainer and let sit for 30 minutes, draining some of the water out then put in a bowl and toss with the onion, garlic, basil and dill.  Add three tablespoons of the sherry vinegar and 1 tablespoon of olive oil.  Let sit for 30 minutes so that flavors blend together
  • Turn your grill on full blast and shut cover for 15 minutes, making it the maximum temperature, then grill the bread on both side, this will be fast so keep your eye on the bread
  • Smear the cheese mix on the bread, add a heap of the tomato mix, toss the broccoli spouts is sherry vinegar and top the tomatoes
img_5837
Properly grilled bread is key to this salad

*Our super Housetern Jack discovered a revolutionary way to cut cherry tomatoes.  Take two plates and put one plate face down, fill the raised area with the tomatoes and put the bottom of the other plate on top.  (I would not use fine china.) Then take a knife when you are holding the plate and cute through the town plates chopping 15 or so tomatoes in one cut.  Jack is now a very successful banker in New York City because he did not cut cherry tomatoes one at a time.

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