I love tomatoes, basil, and mozzarella and like to buy them in bulk when I make the trek to Trader Joe's. Here's how I ate the same thing for 3 days without getting sick of it.
Day 1: Purity
Combined equal handfuls of tomatoes, basil, and bocconcini(the little fresh mozzarella balls), topped with balsamic and olive oil, then salt and pepper. Ate standing up, alternating bites from end of baguette.
Day 2: Breakfast
Fresh mozzarella omelettes are really good, especially with hot sauce and a little basil on top.
Day 2: Lunch
Made a BLT sandwich, but not. Bacon, basil instead of lettuce, tomato, plus avocado, all on sliced baguette with mayo.
Day 2: Roast Chicken Dinner
Chopped basil and parsley, combined into softened butter along with salt and pepper to make herb butter! Rubbed that under the skin of chicken before roasting, then proceeded with usual recipe.
Day 3: Dinner
Accidentally left baguette out, thanks to AZ climate it is one giant crouton. So...panzanella! It always amazes me how the bread doesn't get soggy in this. If you live somewhere with an average humidity over 7%, maybe you should toast the bread as well just to be safe. Anyway, cut the baguette and 1/2 a cuke into bite sized chunks, toss with thinly sliced red onion, cherry tomatoes, mozzarella if you have it, drizzle it all with olive oil and red wine vinegar, and let sit for 10-15 minutes.
I also saved the last bits of the baguette ends and the crumbs from cubing the bread to make pasta, which brings us to...
Day 4: Dinner
I also saved the last bits of the baguette ends and the crumbs from cubing the bread to make pasta, which brings us to...
Day 4: Dinner
Pasta with Garlic and Breadcrumbs loosely based on that TV show with the pretty big head lady
(and sounds better in Italian=Spaghetti all'Aglio e Olio con Mollica)
1/2 pound spaghetti
1/2 pound spaghetti
4 garlic cloves
splash dry white wine
big handful basil, coarsely chopped
1/2 pint whole cherry or grape tomatoes
1 teaspoon crushed red chili
1/4 cup breadcrumbs
Warm slight bit of olive oil in a pan, add breadcrumbs with salt and pepper to taste. Stir constantly so they don't burn and when they are uniformly golden, remove from pan and set aside. Add more oil to pan and saute garlic until it turns just gold, then pour in the wine and chili pepper. Add the tomatoes and let cook until white wine is reduced by half. Using a fork, press the tomatoes against the side of the pan to pop them so they release their juices. Remove the pan from the burner and set aside. Cook spaghetti, drain and toss in pan, return the pan to the burner over moderate heat and add the reserved breadcrumbs and basil shreds. I had run out of mozzarella by this point so I topped it with grated parmesean.
Warm slight bit of olive oil in a pan, add breadcrumbs with salt and pepper to taste. Stir constantly so they don't burn and when they are uniformly golden, remove from pan and set aside. Add more oil to pan and saute garlic until it turns just gold, then pour in the wine and chili pepper. Add the tomatoes and let cook until white wine is reduced by half. Using a fork, press the tomatoes against the side of the pan to pop them so they release their juices. Remove the pan from the burner and set aside. Cook spaghetti, drain and toss in pan, return the pan to the burner over moderate heat and add the reserved breadcrumbs and basil shreds. I had run out of mozzarella by this point so I topped it with grated parmesean.
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