A taste of spring freshness with a toasted and roasted tip of the hat to the winter past.
2 cups (500 mL) roasted tomatoes* (can be made ahead and reheated)
1/2 pound (200 g) bocconcini, 1/2-in (2.5 cm-) dice
1/2 cup (250 mL) fresh basil
1/2 whole wheat baguette, cubed and grilled (crute)
4 cups mixed organic greens
4 Tbsp (60 mL) extra-virgin olive oil
2 Tbsp (30 mL) balsamic reduction
Coarse sea salt, to taste
Cracked fresh pepper, to taste
Lightly brown cubed baguette (crute) on baking tray at 325 F (160 C) for about 7 minutes.
Mix warm roasted tomatoes, bocconcini, fresh basil, salt, pepper, and toasted crute (still warm) in small bowl. Add 2 Tbsp extra-virgin olive oil to coat.
Mix greens with remaining olive oil, 1 Tbsp balsamic, salt, and pepper. Plate greens and add tomato mixture on top. Drizzle with remaining balsamic reduction. Serves 6.
Double or even quadruple this recipe or you’ll be wishing you did, later!
6 Roma tomatoes, quartered
6 organic garlic cloves, whole
2 Tbsp fresh rosemary
Black pepper, to taste
1/4 cup extra-virgin olive oil
Mix together in a bowl and lay out on a baking sheet. Bake on low heat–250 F (120 C)–for about 4 hours or until it smells so good you can’t take it anymore.
source: "Vintropolis", alive #381, March 2006
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