Summer in Maine! I really appreciate the warm days in Maine. I didn’t appreciate it when I lived in L.A., everyday was a warm day. No sir, I didn’t and I am sorry for that. But boy- oh – boy, let me tell you how beautiful it is here. It seems like everyone from the South is visiting for a reprieve from the hot sticky weather. Coastal Maine has cool sea breezes, low humidity, and my basil plants are bursting!
So I made Easy Caprese Bread.
- Buffalo Mozzarella
- Olive Oil
- Grey Salt
- Provencal Spice
- Slice baguette into thin slices.
- Slice mozzarella into thin slices.
- Slice tomato into thin slices- I see a pattern here!
- Place a slice of bread on platter, then a slice of tomato, then a slice of mozzarella. Top with a piece of basil.
- Crush garlic on top of Caprese Bread.
- Drizzle Olive Oil.
- Combine grey salt and Provencal spices and crush with your fingers over the top.
- Repeat the process to make as many Caprese Bread as you like, one platter or two, depending on how many people you are serving.
|Sliced up cucumber to dip into the oil, salt and spices.
Grey Salt from Provence, France
Caprese Bread with a bottle of Cellardoor Winery’s Chardonnay. Art Label by artist R. Kirk Moore.
|Love the women’s faces on the vase.
A favorite Summer Flower. Black Eyed Susan’s..
I have linked up with these fabulous blogs!:
French Toast on a Saturday Morning.
I hear the birds singing, the pan sizzling, my mouth is watering. Just thinking about all the yummy recipes that I can make with this Rustic Panne. First things first, so French Toast here I come!
- 3 eggs
- 1cup milk
- 2 TBSP sugar
- 1/2 tsp.salt
- 6 slices of bread
- 1/2 tsp Cinnamon
- Butter ( for your skillet)
- Maple syrup
- Powdered sugar ( Optional)
- Beat eggs
- Add milk, sugar, salt and cinnamon
- Heat skillet, add a Tbsp of butter
- Dip bread into egg batter on both sides
- Brown in skillet
- Serve with maple syrup and a shake of powdered sugar
Makes 6-8 servings
I had a hankering for some French Toast- or Texas Toast as some of you may know it as.
It is so yummy- I can’t believe that it has been years since I made it. Depending on what kind of bread you have makes all the world of difference. I just happened to have some of the Rustic Panne from Trader Joe’s- I love it because it is dense and holey and chewy. It makes THE BEST french toast.If you can’t find this, any kind of dense bread works- actually if it is a day stale- even better!
Dip the bread in the egg batter
A pat of butter melting in your pan
Grill it until it is a lovely shade of brown- mmm caramelized.
Give me some of that sugar!
The kids are scarfing it down. One more piece please?