I simply could not resist buying those lovely tomatoes on the vine in my recent trip to the farmers market. I know, tomatoes do not taste as good now, but these were just so adorable no matter what…
With these tomatoes on hand, I decided to prepare something really simple for weekend brunch. How about a café-style breakfast with roasted tomatoes, buffalo mozzarella, grilled bread and some drizzle of herb oil? Sound good and easy enough to handle in a lazy morning…
And the results don´t disappoint although tomatoes are certainly not at their best yet. Nevertheless, the dish is still full of flavors, and I have satisfied my craving for a good breakfast out of the weekday cereal and toast.
This dish is so easy; I don´t think anyone needs a precise recipe. But here are the steps if you are interested:
Roast the tomatoes on the vine, which have been drizzle with oil and season with sea salt, in a moderate oven until just cooked.
To make quick herb oil, heat 2 tbsp olive oil and put in some herbs of your choice (I used thyme). Turn off the heat, and let it infused while the tomatoes are roasted/
Grill the bread (I used sourdough). Slice some up some buffalo mozzarella.
When the tomatoes are ready, place mozzarella slices and tomatoes on the toast. Drizzle with herb oil, sprinkle with salt & pepper. Serve immediately.
I will have to try this again when summer comes. And with the warmer weather we have experienced, it must be near!
I am submitting this post to Weekend Herb Blogging, which is hosted by Scott of Real Epicurean this week. The roundup should be up on Scott’s blog sometime later. And more information about this event can be found on Kalyn´s blog.