A Bloody Tomato Dinner
Now I’m not sure about your recipe cataloging, but I keep a google document, “recipes to try,” and every time I spy a recipe I like I drop it on that page. Now what usually happens is the list grows and grows and grows and I never remember to check it when I’m feeling in need of inspiration. Well tonight, after unhappily snacking on spicy radish slices sprinkled with salt, I glanced up at my tomatoes (a DAD GANSIE package straight from the Garden State!) and remembered a recipe involving tomatoes and feta.
My spin on the dish was successful until…I was bleeding from grating my flesh off. Yea, that sucked. One moment I’m grating parm and the next I’m grating skin. It hurts to type and I’m not happy.
Anyway, the recipe.
Broiled Tomato with Feta and Mizuna
Cut one tomato into semi-thick slices and sprinkle with salt, pepper and a drop of olive oil. Set under the broiler for about 8 minutes or so. While that’s cooking, mix together feta, mizuna, serrano chili, grated garlic, grated parm (gurr!), salt, pepper, cumin and a dash of olive oil. Take the browned tomatoes out of the broiler, top with mixture and rebroil for less than 5 minutes. Let it sit for a second before sliding the slices off the
warped baking sheet.
I just ate the slices with a knife and fork, but I think it would be really good on a baguette slice as a party appetizer.
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And in case you were wondering what tomato-hater 80P had for dinner:
Whole wheat pasta, jarred spicy red pepper tomato sauce, Cajun-style andouille sausage, topped with grated parm (gurr!)