Tomato & Grilled Cheese Baguettes

June 21, 2011 by 20 Comments

Something quick, easy and very delicious to make on the grille! 

Ingredients…

3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1/4 teaspoon red pepper flakes
Kosher salt
1/2 baguette, halved lengthwise
1 large clove garlic, halved
1 medium tomato, halved and sliced 1/4 inch thick
1/4 pound sliced provolone cheese

Directions…

Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.

Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.

Happy Summer Solstice!!

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Thirsty Thursday – Tomato Water Martini

May 19, 2011 by 7 Comments
This tomato water cocktail recipe is adapted from one by award-winning chef Michael Chiarello; I love his cookbooks and, of course, recipes. In his restaurant, he noticed a clear, fragrant liquid would collect on top of the large buckets of tomatoes his cooks had chopped. He discovered this sweet tomato water made a wonderful and refreshing “martini,” garnished with a cherry tomato and mozzarella skewer.

It goes without saying that this great summer treat can be made even more “festive” with the addition of some iced vodka.

Makes about 6 Tomato Water Cocktails (will vary depending on water content of tomatoes)

 
                                                                   

Ingredients:

  • 3 pounds ripe red tomatoes, cored, quartered
  • 2 tsp kosher salt
  • cheesecloth as needed
  • 12 cherry tomatoes
  • 6 small mozzarella balls (called bocconcini), or regular fresh mozzarella cut into cubes
  • 6 fresh basil leaves

Preparation…

To make the tomato water:

Toss the salt with the tomatoes. Using a food processor, working in batches, process the tomatoes, pulsing on and off, to create a very course puree. Do not over-chop, as you don’t want a smooth sauce-like product.

Place a large strainer over a non-reactive deep pot or container, and line with several layers of cheesecloth. Pour tomato puree into center of the lined strainer and gather up the edges of the cheesecloth to form a bundle. Tie off the end with kitchen string. Attach the bundle to a long wooden spoon and hang it over the container to drip.

Let the bundle hang in refrigerator for 12 hours. Discard the sack (or use it for a sauce) and transfer the tomato water to a smaller container. The tomato water will keep refrigerated for 3 days.

To make the cocktails:

Freeze 6 martini glasses. Make the garnish by skewering 2 cherry tomatoes with a piece of mozzarella in between each tomato. Rub the rim and inside of each glass with a crushed basil leaf to scent each drink. Place one tomato and mozzarella skewer into each glass. Pour in chilled tomato water and serve immediately.

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