We've had a weird summer pretty much everywhere in Europe, I believe, something which has resulted in ripe fruit and veg hitting the shelves a bit later than usual.
Despite my recent rant about unripe peaches and nectarines in our supermarkets, I am now finding glorious tomatoes even there - the more expensive kind, admittedly, but they still taste like they mean it!
So although it's back to school and all eyes are slowly beginning to turn towards Christmas (hang on, did I just write that?), I am finding myself eating more tomatoes than ever before, literally devouring them by the bucketful. Bruschette are one of the best ways of celebrating that glorious fruit that people often mistake for a vegetable - be it chopped up with garlic and herbs or simply arranged in neat little layers alternating with scamorza (smoked mozzarella) and popped under a very hot grill for a couple of minutes. So when I find myself too lazy to go shopping, I'll just grab some day-old bread (baguette works just as nicely as ciabatta, of which I always have a "ready-to-bake" supply in the freezer), some tomatoes (again a thing that I always have at home) and some scamorza (which keeps for ages, so I should make a point of stocking it like parmesan) - such an easy dinner paired with a decent bowl of salad and so utterly satisfying...
Grilled scamorza & tomato bruschette
Cut baguette or ciabatta into 3 cm slices and put under the grill until just starting to brown. Turn over and repeat.
Crush a bit of garlic into some good, fruity olive oil and brush the bread slices with it.
Cut tomatoes and scamorza thinly and arrange on the bread, in alternating layers.
Pop under the grill for 2-3 minutes until the cheese begins to melt.
Top with some chopped basil and a sprinkling of crushed black pepper and enjoy immediately, with a salad on the side, if you wish.
Amazing how this simple bite can be oh so very beautiful!
Posted by: Tanna | Sep 10, 2006 at 09:37 PM