I’m not quite sure if there is anything as tasty as local tomatoes! Well…SC peaches may be a strong rival..and crispy Applegate Farms Sunday bacon…BUT local tomatoes in the summer are really something to behold.
I eat so many tomatoes in the summer that I’m surprised I don’t turn red. I’m constantly trying to think of new ways to incorporate them and since lunches on the go are my new “thing”, this past week I tried two new ideas out in Parrish’s lunch box.
The first is SUPER simple – only three ingredients needed:
grape/cherry tomatoes, fresh basil leaves, and mozzarella
I used a mozzarella cheese stick because it’s what we had on hand.
Little freshly made mozzarella balls would be AMAZING! But when on a budget, these string cheese sticks work just fine!
Using a skewer, make a stack: tomato, fresh basil leaf that you fold a few times, then cheese.
Then, repeat as many times as your skewer can hold.
And while you could pack it up with just the skewers, I suggest packing up a side of balsamic glaze,
the perfect compliment to the caprese trifecta.
My second tomato lunch is meant to be more of a main dish, and I was pleasantly pleased to find that with a salad, it was a filling lunch.
Mini Caprese Pizza
I used Amy’s GF Sandwich Rounds for the base and covered them with slivers of mozzarella and tomatoes. Baked in the oven until the cheese began to melt. Before serving I sprinkled the top with minced basil and a drizzle of balsamic glaze.
I let one edge get a little too crispy but I barely noticed. Too much yumminess to notice a barely burnt crust.
These were the last of my Sandwich Rounds, and while not bad, I don’t think I’ll buy them again. The texture is just a little too much like a cookie for my taste. Next time I’m going to try this recipe on a GF English Muffin.
Happy Monday! I only have two days left (including today) until it’s back to summer school drudgery. I’m trying to SOAK it all in and who knows, maybe Max and Hazel will let me sleep in tomorrow!