Panzanella Caprese Salad

The last post was about the “Green Tomato Blues”, whining about the green Brandywines and ranting over the green Romas. This week, Mother Nature has done some magic and the tomatoes are ripening and with Her continued support, there will be a good harvest. There has been an abundance of Tiny Tim and Chocolate Cherry tomatoes. Many are consumed right in the garden, but some make it to the kitchen. Last night’s cottage supper included a Panzanella Caprese Salad. Some Lemon Boy wedges were added to our salad. By the way, if you have not tasted Chocolate Cherry tomatoes, they are delicious!

Panzanella Caprese (Styleathome.com, August 2015)
Ingredients:
½ quality baguette
¼ cup EVO
1-2 cloves garlic peeled and crushed
¼ cup balsamic vinegar
2 cups cherry or grape tomatoes, sliced in half
1 cup small bocconcini torn in pieces
½ cup fresh basil leaves
Fresh ground pepper
Procedure:
Preheat oven to 425°C, cut baguette into crouton cubes and place in a bowl.
Place oil and garlic in a small dish, let stand for 1-2 minutes then drizzle on bread, toss to coat.
Bake bread on cookie sheet until golden brown. Meanwhile, reduce balsamic to half over medium heat. Set aside to cool.
Arrange toasted croutons, tomatoes and bocconcici on a platter. Top with fresh basil leaves, drizzle with EVO and balsamic reduction. Grind pepper over salad to preferred taste. Serve.