One of the very best elements of summertime by far and away are vine ripened, fresh tomatoes. A guest gave me this recipe and every year you will find ripe, summer tomatoes on the menu at our Asheville Bed and Breakfast. We incorporate them every which way but loose in the summertime and one of the guest favorites is the following recipe.
Italian Tomato Bread: Pre-heat oven to 450 degrees.
1/2 loaf of Ciabatta bread -Cut into 1" pieces or pulled if you want a more rustic appearance
6 T. of good quality olive oil (to be divided)
4 large tomatoes, diced
1 red onion peeled and sliced very, very thin
4 fresh basil sprigs chopped
3 T. of champagne or pear vinegar
1 T. honey
1 T. dijon mustard
1 T. minced garlic
2 T. vegetable broth
Salt and Pepper to taste
1-8 oz.fresh mozzarella ball-cubed small
In a large bowl toss bread and with 2 T. of olive oil. Then, arrange bread on baking sheet and toast until crusty. Approximately 10 mins. In large bowl, combine onions, tomatoes and basil. Set aside.
In large bowl, combine onions, tomatoes and basil setting aside.
In small bowl, whisk vinegar, 4 T of olive oil, honey, mustard., garlic and vegetable broth. Season to taste with salt and pepper. Pour vinaigrette over tomatoes mixture and toss to coat. Gently fold in bread and mozzarella.
Serve immediately to what I assure you will be a rounding sound of applause.
Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast