Hors D'oeuvres

[Mark The Homer]

This is probably my favorite appetizer. It's a summertime treat made of a fresh baguette sliced at an angle, toasted, then apply a nice extra virgin olive oil to the slice, then add a slice of mozzarella, lay a fresh basil leaf on top of the cheese, then add a slice of fresh tomato. A bit more olive oil, then some salt and pepper. It is super appealing! It just screams freshness. I don't even know what this is called. My wife makes this often in the summer. The basil and tomato were fresh from the garden. I like the "Gran Reserva" baguettes sold at Harris Teeter.

 

[The Rook]

This is probably my favorite appetizer. It's a summertime treat made of a fresh baguette sliced at an angle, toasted, then apply a nice extra virgin olive oil to the slice, then add a slice of mozzarella, lay a fresh basil leaf on top of the cheese, then add a slice of fresh tomato. A bit more olive oil, then some salt and pepper. It is super appealing! It just screams freshness. I don't even know what this is called. My wife makes this often in the summer. The basil and tomato were fresh from the garden. I like the "Gran Reserva" baguettes sold at Harris Teeter.


View attachment 11643

Looks good, Mark.

We make something very similar, but we will drizzle some balsamic glaze in lieu of the second olive oil. Wife likes to sprinkle some grated parmesan cheese on hers. Good stuff!






The Rook

 

[Skinsfan1311]

Looks good!
Except for some of the cherries our tomatoes aren't ready yet.
I like to toast baguette slices with olive oil, then rub them with cut garlic clove on one side, top with a sun-dried tomato, goat cheese, then finish under the broiler. I might add a fresh basil leaf the next time.
We have a shit-ton of it!

 

[Boone]

One of my family's favorite vacation breakfasts is what we always called 'Granny Sandwiches' (for obvious reasons). Basically just an english muffin with a slice of homegrown tomato, a little salt and pepper, and put back in the oven with a slice of American cheese. It's a perfect combination.

 

[Mark The Homer]

There is something magical about a nice homegrown tomato. I know in the south there is something called a "tomato sandwich." I suspect most people in the north have never heard of it. You just take two slices of bread, spread a little mayo, slap on a tomato slice, salt & pepper, and you're done. And it is absolutely delicious. You don't need bacon! You don't need lettuce! It's outstanding just as it is!

 

[Boone]

Truth Mark. I'll also slice big homegrown tomatoes, drizzle some olive oil on them, some jarred garlic, salt and pepper, and throw them in the broiler for a few minutes. Pretty great.

 

[Skinsfan1311]

There is something magical about a nice homegrown tomato. I know in the south there is something called a "tomato sandwich." I suspect most people in the north have never heard of it. You just take two slices of bread, spread a little mayo, slap on a tomato slice, salt & pepper, and you're done. And it is absolutely delicious. You don't need bacon! You don't need lettuce! It's outstanding just as it is!

Growing up in VA Beach we ate them all summer. Of note...it has to be a generous slather of Duke's mayo, (although I confess Mom did use Miracle Whip sometimes), and a lot of pepper. Never used salt....

 

[skinsmarydu]

There is something magical about a nice homegrown tomato. I know in the south there is something called a "tomato sandwich." I suspect most people in the north have never heard of it. You just take two slices of bread, spread a little mayo, slap on a tomato slice, salt & pepper, and you're done. And it is absolutely delicious. You don't need bacon! You don't need lettuce! It's outstanding just as it is!

The grandmother I'm named after made the best biscuits on this here planet. <DO NOT ARGUE THIS POINT.>
Grew everything, and there were always plenty of everything on the table...put it on a biscuit.

She never had a toilet until after my grandfather died *middle of tobacco country NC*...and that's how I know what chamber pots are, how to survive if water systems fail, and how bad original Pine Sol stinks ).

Fight me.

Edit, add: me-maw on the other side taught me about peanut butter and tomato sammiches...mmmmm

 

[Mark The Homer]

Indoor plumbing is for uppity city folk

 

[Ashburn Dave]

The grandmother I'm named after made the best biscuits on this here planet. <DO NOT ARGUE THIS POINT.>
Grew everything, and there were always plenty of everything on the table...put it on a biscuit.

She never had a toilet until after my grandfather died *middle of tobacco country NC*...and that's how I know what chamber pots are, how to survive if water systems fail, and how bad original Pine Sol stinks ).

Fight me.

Edit, add: me-maw on the other side taught me about peanut butter and tomato sammiches...mmmmm

Biscuit battles - my grandmother would be up for the challenge. When she made biscuits, she made them on the kitchen table and the entire kitchen was pretty much covered in flour. She was from NC tobacco country too (Wilson, NC).

Her cinnamon sticky buns were to die for. I miss my grandmother.

 

[Chris]

Hardee’s or Popeye’s will have to suffice for me.

 

[Mark The Homer]

Again. DLSF put these together. Tomato and basil from the garden. Fresh mozzarella from Vace Deli, imported from Italy. Cantaloupe from Boarman's.

 

[Mark The Homer]

DLSF put this together - again. Took the photos too. And helped with the spelling

Prosciutto, shaved romano cheese, and basil atop rustic grilled bread, brushed with olive oil and rubbed with ripe tomato.

Sweet cantaloupe wrapped with speck (smoked prosciutto).

2020 Albariño by Boordy Vinyards, made with Spanish Albariño grapes grown and harvested in Frederick, Maryland.

 

[Ashburn Dave]

Cantaloupe balls wrapped with prosciutto is one of my favorite snacks. Very refreshing bite.

 

[Mark The Homer]

I hate to keep repeating the OP, but what can I do? DLSF is back in SF, so this is my wife's work. This has a slight variation. It is the same French baguette sliced at an angle, toasted, the same EVOO applied to the toast, the same fresh mozzarella sliced thick, the same fresh basil from the herb garden, the same fresh tomato picked only minutes earlier from the garden, a bit more EVOO, salt, pepper, but then a nice drizzle of reduced balsamic vinegar on top of it all. Crazy good.

 

[Boone]

That reminds me of an italian 'Panzanella' which is basically a salad made with toasted or stale bread chunks, fresh tomato, onion, garlic, basil, vinagrette... man - it is so good... That looks awesome Mark.

Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad) Recipe

Dried bread and salted tomatoes make the best version of panzanella, a summer salad from the Tuscany region of Italy. And let's get one thing straight: panzanella is not a tomato salad with bread; it's a bread salad flavored with vegetables.

www.seriouseats.com

 

[The Rook]

That reminds me of an italian 'Panzanella' which is basically a salad made with toasted or stale bread chunks, fresh tomato, onion, garlic, basil, vinagrette... man - it is so good... That looks awesome Mark.

Classic Panzanella Salad (Tuscan-Style Tomato and Bread Salad) Recipe

Dried bread and salted tomatoes make the best version of panzanella, a summer salad from the Tuscany region of Italy. And let's get one thing straight: panzanella is not a tomato salad with bread; it's a bread salad flavored with vegetables.

www.seriouseats.com

We make a Panzanella with peaches added and with homemade sweet cornbread croutons for the bread component. Garish with prosciutto. Great during peach season. We add/subtract to recipe, but here to the basic recipe.

Peach and Cornbread Panzanella

Get Peach and Cornbread Panzanella Recipe from Food Network

www.foodnetwork.com

The Rook

 

[Mark The Homer]

Okay. At this point, I need to forward one or more of these "Panzanella" recipes to my better half before peach/tomato season is over. The apples are already trying to come out.

 

[Mark The Homer]

This might be the last hurrah for tomatoes. This time we used something other than toasted baguettes. Crunchy and flavored very nicely. Found these at Boarman's. Really really good.

 

[Mark The Homer]

Maybe not. Here's another plate three weeks later - Saturday evening. Served on the front porch, of course.