The tomatoes in my region have been suffering a blight this season, decimating the harvest and rendering those ones that do make it through somewhat questionable. I figured the best way to take advantage of the few delicious tomatoes we have gotten from the farm would be to eat them basically as they are, so this simple panzanella has been my lunch for the past couple of days. It's just tomatoes, garlic cheese curd from Maple Hill Creamery
, a day-old baguette, basil, and a very simple vinaigrette made with olive oil and rice wine vinegar, because that's what I had on hand.
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