Summer back yard time isn’t complete without this easy appitizer. Fresh basil from the portch garden and tomatoes off the vine. This was a added item to my menues once I came to the West Coast. So tasty!
Bread is so important! A good fresh French crostini or bole is so key to this taste. Only use the freshest and best.
Thin slice bread and lightly brush with olive oil. Toast to goldern crisp in oven broil hi.
Fresh wet mozzerella sliced
Frest basil leaves ( garden pick is best)
Tomato ( either roma or cherry halved)
– reduction- i do about 1/2 cup fine balsalmic venigar and simmer 10 mins to a thick syrup.
Assemble. And drizzle. Be creative. Pesto is amazing on this or fresh avacado.
Published by Gritcooking- A Southern Girls Taste
I was raised on a large farm in a small community of Long Shop, Virginia. Just a stones throw from Blacksburg, Va and a short drive to the WV boarder. I grew up appreciating Appalachia cooking with low budgets and home grown veggies. What honestly tastes better than a warm tomato out of the garden sliced fat with salt and pepper? Maybe a bowl of good brown pinto beans and cornbread. Or even better grilled trout fresh caught from the creek!
My childhood was a dream... and what has made my passion for food- sharing good meals with good friends and loved ones.
My food always has a story and always in sizes to share.
I now have begun a new adventure with my love Jason, and we created the Bellman and Concierge LLC and reopened the beautiful Oaks Victorian Inn. A childhood home I knew well growing up and now saving for many to enjoy as a Boutique Bed and Breakfast. Cooking for guests and sharing traditions. Come visit us at
Im a county girl with a lot of love to share and I share in my cooking, stories and big hugs. Girl raised in the South cooking- that's me! GRITCOOKING!
I hope you enjoy and please, share and give feedback on what you like or wanting to know more on. Much LOVE always.
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