Caprese-ish salad and stinky/tasty compound butter
I’m still excited about the tomatoes that are coming into ripeness in the garden, so we ate of their bounty again tonight.
I threw together something resembling a Caprese salad that wasn’t 100% traditional, but it was good. It was just cut-up tomatoes, basil leaves, fresh mozzarella pearls (those little balls, or else you could cut up a larger chunk), part of a red onion left over from last night, some crushed red pepper, olive oil, red wine vinegar, and S&P.
For the compound butter, I minced up a whole lot of garlic. This was my first year growing garlic in the garden (thanks to my dad), and it’s so much fun using it. I sauteed it in some butter until it was just barely golden, then I chilled it for a while. I added some finely-grated parmigiano reggiano and more softened butter and smooshed it all together.
We ate that (and the Caprese salad) on baguette that I toasted in the oven a little. It was very easy, fast, and doesn’t even require a whole lot of clean-up. Oh, it’s vegetarian, too. Usually we do meatless Mondays, but we got a little wild this week.
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