Anyone who knows me knows I hate tomatoes… so how could it be that I’m buying tomatoes ON MY OWN ACCORD lately?! Enter – heirloom tomatoes. Something about them is so appealing, and the sweetness of them makes it hard to deny how tasty a summer treat they are! Here is how I’ve been enjoying the produce lately…
Roasted Tomato Crostini
Honestly I’ve been making roasted tomatoes weekly and enjoy them over ricotta and sprinkled with basil. I tried a fun variation this weekend of a crostini lightly brushed with a garlic clove and topped with warm goat cheese and a balsamic reduction.
How to Roast Tomatoes:
- Wash cherry tomatoes (can do with any kind, but I like smaller, sweet ones)
- Spread out on a baking sheet and drizzle with olive oil (optional)
- Sprinkle with salt and pepper (Maldon sea salt will change your life)
- Roast at 400 degrees for 30 minutes or so (keep an eye on them, because it depends how many you use/how hot your oven gets, etc. – you want them blistered but not burnt)
I also love a great caprese salad. Want to elevate it? Substitute mozzarella for buffala mozzarella or burrata (your life will be changed).
- Sliced heirloom tomatoes
- Sliced basil leaves
- Mozzarella cheese
- Balsamic reduction/olive oil
- Slice tomatoes
- Season with salt and pepper (once again, I HIGHLY recommend Maldon sea salt)
- Tear pieces of basil and sprinkle atop tomatoes
- Place a portion of cheese on top of tomatoes (you can slice mozzarella into smaller pieces, burrata can be torn in half and served in the center)
- Drizzle with balsamic reduction and/or olive oil.