Is it really January, or have I been secretly teleported to April. The weather here is telling me the latter. The trees in the yard are even confused as the early buds are being coerced out almost to full bloom. I have been lackadaisical about the house work for no excuse other than it is warm and sunny. The girls doctor has said to make sure that they are getting enough vitamin D after all, and what better way to get it than basking in the warm winter sun.
We have also been firing up the grill in the evening and spending the last few minutes of daylight on our new deck watching the sun set each evening. One of my new favorite things to grill is this Caprese Salad. It makes and excellent accompaniment to pretty much any grilled protein, and requires the companionship of a warm and crusty baguette.
I didn’t exactly write down the recipe, but it is easy enough to recreate without one.
You will need:
- roma tomatoes, cut lengthwise
- olive oil
- mozzarella cheese, sliced into thumb sized slices
- a handful of basil
- balsamic vinegar
First, slice your tomatoes lengthwise Brush the flesh side with olive oil and toss on the grill.
Let them start to soften, and then brush the skin side with your olive oil and flip over.
Continue to let the tomatoes cook until the cheese is melted. Tranfer the tomatoes to a plate and top with some chopped basil leaves and a quick drizzle of balsamic vinegar. Serve with warm baguette.
This would make a superb Superbowl snack too, don’t ya think!