“Summertime, and the living is easy.” Well I’m sure whoever wrote those lyrics meant to evoke a certain imagery, but they were not describing reality! But if you tell me it is summertime and the tomatoes and basil are growing abundantly, then you got me!
Though my house has a large yard, the only thing that grows really well is boulders. Really big boulders. Two ton and up boulders. That leaves the porch as the sole sunny spot to grow food. My organic front porch container garden consists of basil, oregano, thyme, rosemary and two Topsy Turvy tomato planters. Yes, I saw those commercials for the Topsy Turvy planters and thought they were a bunch of crap. Then I actually bought some, and they are fantastic! Both planters are loaded with fruit, and as a bonus they lend some shade to the front of the house. Food and shade, what more can you ask for? Oh yeah, wine.
I just picked some ripe tomatoes, and trimmed my basil plant to make a small batch of pesto. I didn’t want to make pasta, and was too lazy to make pizza. I rummaged through the refrigerator and found some frying cheese I bought at Trader Joe’s to try. Frying cheese, like Haloumi cheese from the island of Cyprus, is a firm cheese that does not turn into a gooey glob at high temperatures. It holds its shape, even though it does soften.
Warmed cheese topped with fresh tomatoes and pesto sauce. Yes, that sounded very tasty indeed.
This recipe is not really a recipe because it is so simple and there are not specific quantities. Feel free to add other toppings as well, such as toasted pine nuts, chopped olives or roasted peppers.
Warm Caprese Salad
Frying cheese or Haloumi cheese
Pesto sauce, homemade or a good quality store bought
Cut the frying cheese into cubes, bite size or larger. Heat a nonstick pan over medium heat. Saute the cubes on each side for a few minutes, until the cheese is softened.
While the cheese is frying, cut the tomatoes into small pieces.
Place the cheese onto a plate, drizzle with pesto sauce and top with tomatoes. Eat.