Monday, September 13, 2010

Over the Weekend Recipe: Summer Stack

Here in B-more, there's still a little summer to squeeze out of the season.  What better way to spend these final days than to eat gobs and gobs of summer freshest fruit: the tomato!

Clementimes' Summer Stack:

1 large heirloom tomato
1 healthy sprig of basil (at least 15 small leaves)
Olive Oil
Balsamic Vinegar
Sea Salt
Fresh Pepper
1 tsp Pine Nuts

Thinly slice the tomato to about 1/8 of an inch.

In a small bowl, stack the slices of tomatoes in between two or three basil leaves, depending on how big they are and how much you like or love fresh basil.

Once stacked, drizzle olive oil  all over the stack, letting it sink to the bottom so the bottom of the bowl is covered in olive oil.  Then, gently drizzle balsamic on top.

Finish with a generous dose of sea salt and a grind or two of fresh pepper. Sprinkle pine nuts on top and serve with a thick slice of fresh ciabatta.  Use the bread to sponge up all the salty-sweet deliciousness left over once you've devoured the tomatoes.  Enjoy!



  1. Wow, that looks like such a treat!

  2. YUM YUM YUM! It was a terrible tomato season over here but a Crow buddy brought us some mini heirlooms... so sweet!


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