6.
medium-size fresh basil leaves or 3 large medium-size fresh basil leaves or 3 large
2.
slices tomato slices tomato ( ( inch thick) About 2 teaspoons olive oil
Place The Mozzarella Cheese atop 1 bread slice, and sprinkle with half of the salt and some pepper. Top with the basil leaves, then the tomato slices. Sprinkle with the remaining half of the salt and some more pepper, and top with the second bread slice. Brush both sides of the sandwich with the oil. atop 1 bread slice, and sprinkle with half of the salt and some pepper. Top with the basil leaves, then the tomato slices. Sprinkle with the remaining half of the salt and some more pepper, and top with the second bread slice. Brush both sides of the sandwich with the oil.
Preheat a griddle or a ridged grill pan over a medium-low flame. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula, about 4 minutes per side. Transfer the sandwich to a plate and serve.
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CAPRESE SALAD.
Every summer, we take a family vacation sailing around the Mediterranean for a couple of weeks, and inevitably we visit the incredibly beautiful island of Capri, in the Bay of Napoli. The people of Capri have coopted the cla.s.sic tricolore tricolore combination of tomato, mozzarella, and basil and called it their own: if these three ingredients define a salad, it"s called Caprese. Lucky for them. combination of tomato, mozzarella, and basil and called it their own: if these three ingredients define a salad, it"s called Caprese. Lucky for them.
4 FIRST-COURSE SERVINGS.
3.
tablespoons fresh lemon juice (from about lemon) tablespoons fresh lemon juice (from about lemon) .
teaspoon salt, plus more to taste teaspoon salt, plus more to taste .
teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste
3.
tablespoons extra-virgin olive oil tablespoons extra-virgin olive oil 1.
pounds a.s.sorted tomatoes (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, and yellow teardrop tomatoes) pounds a.s.sorted tomatoes (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, and yellow teardrop tomatoes)
6.
ounces fresh mozzarella cheese, drained and sliced ounces fresh mozzarella cheese, drained and sliced
2.
tablespoons thinly sliced fresh basil leaves tablespoons thinly sliced fresh basil leaves
Whisk The Lemon Juice, teaspoon salt, and teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside. teaspoon salt, and teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
Cut the regular tomatoes into -inch-thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.
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OLIVES AND OLIVE OIL.
The fresh, fruity flavors of olives and their oils will kick the palate into high gear. Here"s an easy way to tantalize your guests while you prepare the main courses: Set out a bowl of mixed olives. I love an a.s.sortment that"s been marinated in herbs and oils, which you can make yourself (recipe follows); or buy prepared olives at a gourmet food shop or supermarket. You can also infuse olive oil with herbs or other flavorings, such as the Chili-Infused Oil, Pinzimonio, and Rosemary-Infused Oil in this section. Serve them with chunks of rustic bread for dipping. And then, of course, there"s the whole wide world of tapenades, which have endless delicious variations. And in all of these olive and olive-oil recipes runs the undercurrent of flavors that will transport your taste buds to Italy, where olive trees adorn every landscape, and where the fruits of those trees adorn nearly every table. Make yours one of them.
MARINATED OLIVES.
For a quick and extremely easy antipasto, whip up this very simple recipe. You can use any single olive variety or combination you want; some are salty and briny, some fresh-tasting, some green or black or brown, some wrinkly and pungent, some smooth and mellow. I like a simple mix of one green and one black variety. This recipe can be made one week ahead and refrigerated.
MAKES 3 CUPS.
3.
tablespoons olive oil tablespoons olive oil
1.
tablespoon grated lemon zest (from about 2 lemons) tablespoon grated lemon zest (from about 2 lemons) .
teaspoon dried crushed red pepper flakes teaspoon dried crushed red pepper flakes 1.
cups Sicilian cracked green olives or other green olives cups Sicilian cracked green olives or other green olives 1.
cups kalamata olives cups kalamata olives
3.
tablespoons fresh lemon juice (from about lemon) tablespoons fresh lemon juice (from about lemon)
2.
tablespoons chopped fresh basil tablespoons chopped fresh basil
In a Medium-Size, heavy skillet, stir the oil, lemon zest, and red pepper flakes over medium heat just until fragrant, about 1 minute. Remove from the heat and stir in the olives. Add the lemon juice and basil, and toss to coat. Transfer the olive mixture to a container. Cover and refrigerate to allow the flavors to blend, stirring occasionally, about 12 hours. heavy skillet, stir the oil, lemon zest, and red pepper flakes over medium heat just until fragrant, about 1 minute. Remove from the heat and stir in the olives. Add the lemon juice and basil, and toss to coat. Transfer the olive mixture to a container. Cover and refrigerate to allow the flavors to blend, stirring occasionally, about 12 hours.
Bring the olive mixture to room temperature, stirring occasionally. Transfer the olive mixture to a small bowl and serve.
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OLIVE AND SUN-DRIED TOMATO.
Tapenade with Endive Leaves This recipe is all about a.s.sembly. And when you"re having people over at the last minute, having a dish like this on hand is key. You could also serve the tapenade with bread or crackers, instead of the lettuces, for a more portable snack. And tapenade can be made a day ahead, leaving you more time with your guests or family.
12 APPETIZER SERVINGS.
3.
(8-ounce) jars of pitted kalamata olives or cans of black olives, drained (8-ounce) jars of pitted kalamata olives or cans of black olives, drained .
cup sun-dried tomatoes packed in olive oil cup sun-dried tomatoes packed in olive oil