was hyped for over a week. Whenever we in the Northeast turned on any news station, it was all about Irene. And then it slammed Vermont, not even taking the track through Maine it was forecasted to take. Keeping
my friends & family in the path of devistation in my thoughts for a speedy clean-up.
Anywho, while the "tropical storm" dumped rain on us, we enjoyed our first tomato from the garden. DH made a wonderful snack.
1 lg heirloom tomato
1 pkg mozzarella cheese
2-3 tsp olive oil
2-3 tsp balsamic vinegar
Crushed red pepper
Pesto (or fresh basil, chopped and fresh crushed garlic)
Kalameta olives (we didn't have any this time, but they would have
been yummo on this)
Toast points, crackers, or anything else you may want to stack the
tomato and cheese on.
Slice the tomato, cut the cheese into pieces the same size or smaller than the tomato. Place tomato and cheese on a plate, sprinkle the dry ingredients over the top. Pour balsamic vinegar and olive oil on top. You may need more or less of them, depending on how much tomato and cheese you have. Allow to sit as long as you can, it lets the flavors blend nicely. Also, if you include any type of italian ham or danish ham, it can be considered an antipasto appetizer.
ETA: For some reason, I can't get the video to load. I'll work on it more, but may just need to share the link when I find out where it's posted. I got it via a friend on Facebook.