by Mariya
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my 43 recipes »
Mariya's Notes:
Expand2 pounds fresh sun ripened tomatoes Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
2 whole wheat or multi grain baguettes Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1.5 pounds smoked mozzarella Ask a question about this ingredient
1 bunch fresh basil plus extra for garnish Ask a question about this ingredient
1/4 cup + 1 T olive oil Ask a question about this ingredient
3 tablespoons sherry vinegar Ask a question about this ingredient
1 teaspoon paprika Ask a question about this ingredient
1 teaspoon nutmeg Ask a question about this ingredient
Cut the tomatoes in half, brush all over with olive oil, and season with salt and pepper. Set them, cut side up, on a cooling rack and place on a preheated grill (you can also set the brushed tomatoes directly on a oiled grill pan on your stove, under medium-high heat). Cook, turning two-three times, until the tomatoes are soft through ~8-12 minutes; remove and cool on a rack.
Ask a question about this stepSlice the baguette into 1 inch thick slices. Brush with olive oil and season with salt and pepper. Grill the baguette on medium high heat, turning once, until beautiful grill marks appear and the bread is nicely toasted; remove and reserve with a loose foil cover.
Ask a question about this stepSlice the mozzarella into 1/4 inch thick rounds, then quarter the rounds; separate the pieces and place into a bowl.
Ask a question about this stepThinly slice (jullienne) the basil and put into the mozzarella bowl.
Ask a question about this stepAdd 1/4 cup+ 1T olive oil and the vinegar to the bowl and season well with paprika, nutmeg, salt, and pepper.
Ask a question about this stepAdd the cooled tomatoes to the bowl and gently toss. Serve with the grilled olive oil bread and enjoy!
Ask a question about this step
Kristen is the Senior Editor of food52.
Woops, forgot to enter the fact that they're cherry tomatoes-sorry!