Taking advantage of all those tomatoes is imperative.
I especially enjoy the sweetness of cherry tomatoes. I've skewered them. Roasted and turned them into pasta sauce. Used them in salads. Served them
with fresh mozzarella. Recently I discovered a new combination that is perfect for a summer meal.With a nod to bruschetta, the vegetable and cheese topping contrasts with the garlic toasts, but the bread should be cut thin, about 1/4" thick, the easier to break apart with a knife and fork.
Assemble the salad at the last minute so the toasts stay crunchy.
Garlic Toasts Topped with Farmers' Market Fresh Vegetables
Yield 4 servings
Time 30 minutes
Ingredients
8 slices Italian bread, thin sliced, 1/4" thick
4 garlic cloves, skins removed, finely chopped
1 basket cherry tomatoes, stems removed, washed, quartered
1/4 cup olives cracked green or black, pitted, finely chopped
1 bunch Italian parsley, washed, leaves only, finely chopped
1 tablespoon red onion, finely chopped
1 cup fresh mozzarella, dried, roughly chopped
1 avocado, peeled, pitted, roughly chopped
1/4 cup balsamic vinegar
1/2 cup olive oil
Sea salt and pepper
Method
In a small sauce pan, reduce the balsamic vinegar by half over a low flame, about 5 minutes. Set aside to cool.
Heat 1/4 cup olive oil in a large frying pan, add the chopped garlic and the thin slices of Italian bread. Saute until lightly browned on both sides. Add olive
oil as needed but only enough so the slices brown evenly.Place the sauteed bread on the bottom of a large bowl, add the Italian parsley, avocado, red onion, mozzarella, quartered cherry tomatoes, and slivered olives.
Drizzle with olive oil and the reduced balsamic vinegar. Season with sea salt and pepper. Serve immediately.
Variations
Add 1 ear corn, boiled or grilled, kernels removed
Add 5 grilled shrimp, roughly chopped
Add 1 cup grilled chicken breast, roughly chopped
Add 4 anchovies, finely chopped
Add 1 hard boiled egg, finely chopped
