Every Tuesday/Thursday, there is a pretty robust farmer's market in Dewey Square by my office. And even though it is finally starting to feel like fall, and there are
hundredsdozens of Occupy Boston people scoffing at me and my Coach umbrella (Hi, I have seven dollars in life right now, I am also the 99%, I just happen to be employed and can't hang out in a tent with you guys all day) while I walk by, I will brave the elements until that dismal day in November when they take down the tents of delicious food (I'm assuming the hippies will have long taken down their tents by then.)
So basically, twice a week I walk on up and spend whatever cash I have on a pretzel sandwich and fresh veggies. Lately it has been a lot of kale and some root vegetables, but today I absolutely had to take advantage of the Indian Summer day in October, and buy some heirloom tomatoes, for possibly the last time.
I grabbed some fresh basil along with the heirloom tomatoes, from Kimball Fruit Farm, and also picked up some fresh mozzarella, a loaf of pajazzo bread from the aforementioned Swiss Bakers, and some sliced prosciutto (and a bottle of wine!) from the Sagarino's, my liquor/convenience store obsession.
And from there, I made my favorite summer time dish of all time; simple, delicious bruschetta.
What it's made of:
- 3-4 Heirloom tomatoes, diced
- 1/2 large white onion, diced
- 1 bunch basil, stems removed, torn
- 3-4 slices prosciutto, cut into 1" pieces
- 2 balls fresh mozzarella cheese, diced
- Olive oil
- Balsamic vinegar
- Romano cheese
- Salt, Peppy
- Loaf of crusty bead, cut in thich slices
- Garlic powder
How it's made:
- Preheat oven to 300 degrees
- Combine all vegetables in a large glass bowl
- Drizzle with olive oil and balsamic, toss to coat
- Sprinkle with salt, pepper and romano (or parmesan) cheese
- Place bowl in fridge, refrigerate for at least 30 mins
- While veggies are chillin, brush bread slices with olive oil
- Sprinkle slices with garlic powder and Romano cheese
- Toast on a baking sheet until golden
- Top sliced bread with tomato salad
- NOM NOM NOM NOM NOM
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