I like to cook.
(DJHUWHAAAAAAAAAA? I know)
Lately I've been doing a lot of it.
Birthdays, baby showers, new babies, babies' birthdays (I'm in the mommy phase, all right?). And of course my own very occasional sugar craving.
I have whisked, sifted, folded and roasted my little fingies to the bone.
So guess what? This dinner is a piece of cake, and high time too.
Simple food that looks fancy. Yup. That's the ticket.
Grab yourself a few fresh peaches. Those ones look pretty good.
Is your garden overflowing with tomatoes? What about your neighbors'? Let's get some of those (ask first! Or just go at night, when that awful dog is asleep).
Tomatoes are a fruit too, you know.
Snippity-whippets of basil. A drizzle of balsamic.
Crunchy on the outside, soft on the inside bread. Rub it with a little olive oil, a little garlic if you want to get totally cray.
And perform the ancient French secret cooking technique known as Le Pile de Food.
Translation: Stack 'em up, baby. Stack 'em up.
Grind that salt, grind that pepper. Yeah.
Simple food that looks fancy, down the hatch. Dinner = success.
Tomato Peach Mozzarella Crostini
This recipe adapted from Joy the Baker.
1 baguette, sliced into 1.5 inch rounds
3 peaches, sliced thinly
3 tomatoes, sliced thinly
4 fresh Mozzarella balls, sliced thinly
4 tablespoons basil, slivered (I used scissors to do this)
balsamic vinegar for drizzling
fresh cracked black pepper
Heat oven to 400. Brush sliced bread with olive oil, place bread on a baking sheet and roast about five minutes (keep an eye on it! Some ovens burn hotter than others and I won't be held responsible for your charred breads).
Once toasted and reasonably cool, start stacking your crostini. Peach, tomato, cheese, peach. Sprinkle with basil, drizzle with balsamic vinegar, top with sea salt and cracked pepper.
Insert into mouth, and mouths of loved ones. Chew and swallow. Repeat.