I thought I should let you know we have tomatoes. Loads of them. Jevan and I picked armfuls last night. And immediately sliced one up, added some salt and pepper and ate it while standing in the kitchen. Still warm from the sun. That’s what I call living.
Now, what to make with all these pretties. Paige, I need your tomato fondu recipe pronto! Any good fresh tomato recipes out there?
And while the the photo below may not look like much more than a pile of dirt, it was such a great surprise. A box of iris bulbs from Onnie’s garden. Onnie is my mom’s mom, not to be confused with Granny, my dad’s mom, in the photo from the post earlier today. Onnie not only has a fabulous grandmother name, she also has an incredible green thumb. Most everything I learned about growing things I learned from her at a very young age. Thankfully some of those lessons carried over. At least I can grow tomatoes. And now, hopefully some white irises.
yum!! they look amazing! here ya go ;)
baked goat cheese & tomato fondue
-rye bread
-2 lbs tomatoes
-2 tbs olive oil
-2 large shallots
-4 cloves garlic
-1 bay leaf or fresh basil sprig
-2 tbs white wine
-2 tbs sliced dates
-9 oz goat cheese (i use cabecou or chevre)
pre-heat oven to 500
peel & seed the tomatoes, chop into 1/2″ pieces, heat olive oil in a heavy pan over medium heat, add sliced shallots & pressed garlic and cook slowly until very tender (smells amazing). Increase heat & add tomatoes, pinch s+p, bay leaf – cook 30 seconds-1 minute, add white wine, cook until it has evaporated. Add dates and remove from heat.
cut cheese into discs and half horizontally – spoon tomatoe mixture into baking dish and top w/ cheese. bake until cheese is golden and sauce is heated through (6-8 mins).
serve bread sliced so guests can spread mixture (warn how hot it is) or cut bread into bite-size cubes, toast until crispy & skewer dipping in fondue.
YUM!! enjoy!!
xo-p
Oh yum, I have to try this one out, too!