I got some super ripe and aromatic tomatoes from a farm stand along with some euphoric smelling basil, these two ingredients screamed to me: brushetta. Don't feel locked in to this selection of vegetables, use this marinade with what ever is fresh and ripe from your garden. Make sure you toast your bread so you can sop up the juices that form when you mix these ingredients together. You are not going to want to miss a bite of this classic Mediterranean concoction. Add some cheese, goat cheese goes especially well, or even some cannoli beans, or tuna...will make this a complete meal.
by Diane Balch
prep time: 10 minutes as an appetizer serves: 4- 6
2 tablespoons of extra-virgin olive oil
1 tablespoon of red wine vinegar
1/4 teaspoon of anchovy paste (No it will not make the dish fishy tasting, trust me.)
1/4 teaspoon of salt (Fancy salt is best, like fleur de sol, etc.)
1/4 teaspoon of fresh ground black pepper
6 small ripe tomatoes chopped
1/4 cup of fresh chopped basil
1/4 cup of oil cured black olives
1) Whisk marinade ingredients together.
2) Pour marinade over vegetables and mix. Let sit for up to a half hour before serving in order to allow flavors to blend.
3) Serve over toasted bread or crackers with or without cheese and beans or tuna.
Celebrating Summer Vegetables
is what came to mind when I was choosing my recipe the features for this week. Summer vegetables are peaking and the recipes below are very much about focusing on fresh local and unique foods. Summer is definitely the time for simple recipes that just enhance the naturally ripe flavors of fresh foods.
Spotlight from Last Week's Party:
From: Hezzi - D's Books and Cooks
Take your freshest vegetables cook lightly and add cheese: simple & delicious.
From: Taste Buds, Two Buds Tasting
Haydn & Kristy are involved in an international local food swap. This recipe shows how to use a unique ingredient to make a simply tasty meal.
From: The Kitchen is my Playground
Who needs a fancy cake in the summer these peaches are the perfect treat.
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