So far only one tomato from our crop has ripened and omigod it was so delicious. Now we have six tomato plants in the garden heavy with green tomatoes, so we're looking forward to more garden goodness in the coming weeks.'Til those ripen, the farmers' market is a great place to pick up tomatoes. We've been eating a lot of Caprese Salad, one of my favorite summer side dishes; tomato slices with fresh mozzarella, fresh basil and a dribble of balsamic vinegar. Sometimes I vary the formula a little by adding Greek olives, pine nuts and avocado slices.
For brunch on the Fourth of July, I served Caprese Pesto Bruschetta-- a very easy appetizer that everyone seemed to enjoy. To make, spread pesto on baguette slices (I used storebought pesto for ease, as I don't have enough garden basil to make pesto). Top slices with one ripe tomato slice, then fresh mozzarella, and a fresh basil leaf. Add a couple pine nuts. Place on a parchment-lined cookie sheet and bake at 350 degrees for about 20 minutes, or until the cheese is melted and golden. Serve right away.
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