The tomatoes are coming. You can see them popping up here and there, in glorious shades of yellow and orange, and even bits of red. They will continue gain glory as the summer progresses. It’s all terribly exciting.
Tomatoes tend to pair well with a lot of different flavors since they somehow manage to be sweet and acidic and unique all at once. However one of the simplest, and most pleasurable ways to enjoy them is unadorned with some basil and mozzarella. And bread, obviously. Because bread makes everything better. You add roasted garlic and it just becomes aggressively addictive.
Sometimes you have to just eat this standing up at the kitchen counter, because to take it all the way to the table is just too long to wait.
Caprese & Roasted Garlic Bruschetta
The caprese piece of this is as you expect, but the roasted garlic is the secret weapon that sets it apart. It’s such an easy way to add another element to an already delicious situation.
3 medium beefsteak tomatoes (or 2 quarts of cherry tomatoes), diced
2 large balls fresh mozzarella, cubed
fresh basil to taste
1 head of garlic
1 baguette, sliced
fresh basil, balsamic vinegar, salt & pepper to taste
1. Heat oven to 350 degrees. Slice the head of garlic horizontally and place on a baking sheet flesh side up and drizzle with olive oil. Cook until fragrant and slightly browned. Set aside.
2. Dice tomatoes and mozzarella, mix together in a bowl with salt, pepper, chopped fresh basil, and balsamic vinegar.
3. Slice the baguette (or other equally delicious bread) and drizzle with olive oil and toast in oven until just browned on the edges. Dig the roasted garlic cloves out of the husks and spread one or two cloves on each slice of bread (the beauty of roasted garlic is that it becomes creamy and takes on a nutty, dreamy flavor. If you don’t like it though, you can omit it or use butter).
4. Top the slices with the tomato and mozzarella mixture, and eat immediately while the bread is warm and the mix is cool.