In the Kitchen

As I was driving today from my home in Washington, DC, to my fiance's home in Charleston, SC, I was thinking to myself: it's the first day of summer. What should I make? More importantly, what recipe can I share on Maggie's blog that other people will want to make? So there's a question for you all, what kind of recipes would you like? Vegetarian? Seasonal? Light? Quick and easy? Fancy schmooze and impress your friends? Feedback welcome!

Anyway. I decided I wanted something that celebrated my favorite summer food: tomatoes. Nothing makes me happier than going to the farmer's market or grocery store and getting a tasty, ripe tomato. So I did just that. And I turned these plump, juicy, yellow, green, and red tomatoes into a bruschetta to top some yummy mozzarella and a little bit of green leafy stuff.

Bruschetta Crostini
2-3 medium/large tomatoes... any color or variety! I used heirloom red, green, and yellow, for color and taste.
2-3 fresh basil leaves, chopped
Mixed salad greens
Baguette, sliced thin and toasted
Mozzarella cheese- the kind you slice, not shredded!
1 tbsp olive oil
1 1/2 tsp balsamic vinegar
pinch of kosher salt
fresh ground pepper to taste
1. Chop your tomatoes very small, and put them in a medium bowl. Add basil, olive oil, vinegar, salt, and pepper. Mix together. Taste it to make sure you like it, and if not, add some pepper, or salt, or vinegar (be careful with the vinegar though..)
2. Slice the mozzarella thinly. Now assemble the crostinis: bread, then a little bit of salad green (like 2 pieces), a mozzarella slice, and a spoonful of tomato mixture.
3. Grind some pepper on the top. Enjoy!!!
Katherine Loyal Collins daylights as a teacher, and has a really hectic schedule. Busy andΒ tired, her dinners were usually crackers and cheese. In the beginning of 2011, she made the choice to really cook dinner and ran with it! She loves looking through cookbooks, planning menus, and cooking for her family, friends, and fiance!