Griddled Bread with Marinated Tomatoes

Griddled Bread with Marinated Tomatoes
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As you are all aware, we have been making weekly recipe videos for Dreyer Farms CSA. This week, instead of working with the weekly CSA, Dawn, the CSA director, asked us to focus on pick-your-own. Behind the farm stand and the greenhouse, they have planted rows of cherry tomatoes of all varieties and beautiful flowers that CSA members are free to pick on CSA pick-up days, as long as they were paid in full by the designated date.

I'm a summer person now, but as a kid, fall was my favorite. I loved going back to school (nerd alert). I loved school supplies, picking apples, pumpkins, Thanksgiving, and Halloween, until in 5th grade my mom made my brother and I dress like a pair of matching dice. As in, I was wearing a cardboard box covered in poster-board while all the other ten-year-old girls were dressed like Madonna, Jem or Strawberry Shortcake. To be fair to my mom, I see pictures of that costume now and think it's kind of cute. But at ten it was just embarrassing. Halloween, as a parent, however, has become a bit fun again. They are excited about the decorations, the pumpkins, the costumes, and of course the candy.

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You pass through this adorable festival of Halloween and then you reach the field. The tomatoes are like little gems. There are fat round purplish ones with green tiger stripes and deep orange ovals with indigo streaks on the top. They are perfectly sweet and there is nothing better than picking one, still warm from the sun, and eating it right there in the field.

Then, bring the rest home and make this griddled bread and marinated tomato recipe. It really is one of those foods that just can't be improved upon.

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Griddled Bread with Marinated Tomatoes

  • 3 c. cherry tomatoes
  • 1/4 c. butter
  • baguette
  • 1 clove of garlic
  • handful of parsley
  • handful of basil
  • large pinch of salt
  • 1/2 tsp. pepper
  • 3 T. olive oil
  • 2 T. red wine vinegar
  1. Cut baguette into thick slices on an angle.
  2. Melt butter in a skillet. Brown each side of the bread, until golden, about 2-3 min. per side. Sprinkle with salt. Remove to a plate.
  3. Cut a garlic clove in half. Rub each piece of bread with the cut side of the garlic.
  4. Cut tomatoes into quarters.
  5. Finely chop garlic.
  6. Combine in a bowl with garlic, parsley, basil, salt, pepper, olive oil and red wine vinegar. Let sit for 5-10 min. to marinate and then top bread with tomatoes.

You can watch us make the recipe in this video, as well as catch a glimpse of the beauty of the pick-your-own fields. And there's a quick idea for adding produce, like carrot tops and kale, to your pick-your-own flowers, for a beautiful seasonal arrangement.

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