When fragrant, vine-ripe tomatoes are in season, the time is right for caprese skewers with prosciutto, gazpacho and sliced tomatoes on grilled bread.
The gardeners among us are soon to be rich in ripe tomatoes. Here are a few of our favorite right-off-the-vine summer treats.
Caprese skewers with prosciutto
Marinate bocconcini (small mozzarella balls) in olive oil, crushed garlic, red pepper flakes and a splash of lemon juice for half an hour. Alternate the balls on 4-inch skewers with cherry tomatoes, basil leaves and bites of prosciutto. Serve at room temperature.
In a blender, combine 6-8 medium-sized tomatoes, ½ green pepper, ½ onion, ½ seeded cucumber, 3 cloves garlic, a sprig each of fresh basil and dill, 1 cup tomato juice, ¼ cup red wine vinegar, ¼ cup olive oil, a dash of hot sauce, salt and pepper. Blend lightly (do not puree) and chill. Serve topped with crumbled hard-boiled egg or a dollop of sour cream.
Layer sliced tomatoes on grilled bread. Drizzle with good olive oil, maldon salt and fresh cracked pepper. (To serve “a la grandma,” top with a blob of mayonnaise.)
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