Summer flavors baked together
Cari has made it known that these things are true: she doesn’t cook; she doesn’t consider herself a foodie; and she doesn’t like watching “The Food Network.”
I don’t know if East Coast living has influenced her, or her cat or what … but my party-girl college friend has started getting a little more Write Gal in her. 🙂
For example: yesterday, we got up late and watched FN while I made cranberry-orange scones. While we watched, we saw Ina Garten make an easy-enough “scalloped tomatoes” dish, which looked like a panzanella salad baked with parmesan cheese.
We thought this would be a nice, quick lunch for us two gals. I had homemade focaccia that I needed to use or toss. All we needed to buy were a few heirloom tomatoes and fresh basil.
This dish is simply delicious. Perfect use for leftover bread – it would be great with any chicken or fish, as a first course or appetizer. We both helped ourselves to two servings (and then somebody finished it off at around 2 a.m.) and it was perfect with a crisp glass of white wine.
We looked for the recipe online, but it wasn’t posted yet. So here, we present:
Flipflops and Write Gal’s scalloped tomatoes
Ingredients
3-4 good quality tomatoes, cut into wedges or big chunks
10 basil leaves, shredded
Four thick slices of good bread, cut into cubes
Olive oil
4 cloves garlic, chopped
1/2 c. Parm-reg, shredded
Preheat the oven to 375.
In a large skillet, heat 2 T olive oil and add the bread, tossing to brown. After 2 min., add garlic and stir for 1 min. Add tomatoes and stir for another 2 min. to combine and cook the garlic. Off the heat, add the basil and season with S&P to taste. Pour into a baking dish and drizzle with more olive oil. Sprinkle over all the Parmesan.
Bake until the cheese melts and the bread starts to brown, 15-20 min. You really can cook it as long as you want – we liked the bread still soft, but the cheese crispy.
Cut into squares and serve hot or at room temperature. There is no bad way to eat this.
Enjoy, friends! xoxo
Seasoned to Taste 