These little tomato beauties are growing just outside our front door. Literally, we don’t even have to go off of our steps to pick them.
They’re slow to ripen this year, but mighty sweet.
We love a good Bruschetta, or our cold Tomato Mozzarella Salad, which is a must this time of year when the tomatoes are perfectly fresh, or this new Tomato Black Pepper and Mozzarella Appetizer. Actually, it’s a perfect small lunch too, eaten by itself or paired with a salad.
Currently I’m also drinking a Shrub-a drinking vinegar, which will have it’s own post soon.
This recipe is easy, no measuring is required (though I’ll share measurements below), and will take approximately 10 minutes. Don’t prefer hot tomatoes? That’s okay, mix it up and eat it cold. Like the cheese a bit melty? Put it under the broiler for a minute and let the melt happen. Bacon bits, fresh oregano, or some hot peppers would be perfect on this too.
What you’ll need:
A couple of handfuls of cherry tomatoes (I used 27 of them), rinsed
1 tsp Balsamic Vinegar
1 tsp Olive Oil
Salt to taste
Fresh Mozzarella Slices (one per person)
Add all ingredients, except cheese and pepper to a pan, stirring to coat all of the tomatoes
2. Cover and let them do their thing until they begin to pop open.
3. Slice your fresh Mozzarella onto a plate and spoon the tomato mixture over cheese.
4. Add more black pepper than you think you should need. The pepper is what gives it the kick it needs.