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It was me all by my lonesome self last night for dinner and I didn’t feel like doing much work. BUT……I’ve been wanting to have the corn from Wolfe Spring Farm that we picked up on Saturday, courtesy of Deb … Continue reading
I don’t think I’m the only one who loves a slice of leftover pizza for breakfast. What about a fresh, grilled pizza for breakfast? The thick meaty tomatoes from Wolfe Spring Farm prompted us to give it a try. Our weekend guest had brought a few cheeses. A buratta which we used on our bruschetta and a nice fresh mozzarella from Murray’s in Grand Central Terminal. Tomatoes, mozzarella? Fresh basil in the garden? Caprese salad? No, PIZZA! We had two crusts from Berkshire Mountain Bakery in the freezer and did this: Sliced the tomatoes, pushed out most of the seeds, salted them and let them drain for an hour or so in the sun. They got nice and tender and dried out a bit. Fortunately, I had roasted some garlic this week so we smeared a few cloves of roasted garlic on each crust, then rubbed some olive oil on them too. Sliced and layered on the mozzarella. ;aye red on the cheese, added a little salt and lots of freshly found black pepper, and grilled the whole thing for about 15 minutes. Then, we sprinkled one of them with fresh basil from the garden, and the other one with basil, fresh chopped oregano and some nasturtium flowers. I have to admit, the nasturtium flowers were for looks. Even though they are edible and have a delicate peppery taste, it was unnecessary and, frankly, weird. The pizza had a delicious blackened crust and a simple earthy taste from the garlic, tomatoes and cheese. Tonight, we’ll have leftover breakfast pizza for dinner!
PS – Deb, blogging is hard! I don’t know how you keep up!
It was so hot and humid Saturday night. It drizzled and cleared up so many times we didn’t know whether to stay outside or not. Just in time for some wine and snacks, the weather stabilized. Low heavy fog, sunny up on the top of the hill, wine and bruschetta. What’s not to like?
So, back to the point of all this. With the lovely cherry tomatoes from Wolfe Spring Farm we made a classic, simple bruschetta. We quartered a quart of the tomatoes, tossed them with some salt and drained out the liquid for an hour or so. Then, we tossed them with a little bit of chopped fresh garlic (one or two cloves) black pepper and a bit more salt, let them sit and drain for another half hour then tossed in some fresh chopped basil from our garden and, presto! It was summer on a piece of grilled toast (Berkshire Mountain Bakery sourdough baguette, sliced, drizzled with olive oil and grilled until crispy). We also served some buratta (courtesy of our weekend guest) and some homemade hummus (nothing local or fresh except the parsley……nobody is perfect.) this was supposed to be the first course but we were so satisfied we stopped and went straight to the banana black pepper ice cream.
