Summertime CSA Eats

Gorgeous basil

We’re still trying to cook more often but with the weather so hot and muggy lately, there are some days when neither of us can bear the thought of slaving over a hot stove. And because our stove has no exhaust hood, our apartment gets hot and smokey every time we cook. As a result, we’ve been resorting to one of our favorite summertime meals – prosciutto, mozzarella, tomato, and basil on fresh bread. And with our CSA, we’ve had access to some really gorgeous basil with big, beautiful green leaves.

Even with this simple supper, Josh still fusses with presentation. Instead of cutting up some cheese and tomatoes and slapping it all together, he likes to arrange everything nicely on a large cutting board so that we can individually customize each bite. And even though I tease him about it, the lovely presentation really does make the meal seem even more appetizing.

Prosciutto di parma

Fresh mozzarella and sweet summer tomatoes

Slice of a country white boule from Amy's Bread

Everything all nicely arranged, with plenty of fresh basil leaves

I am very methodic in my constructions. I take a slice of bread, rub some olive oil on it, and top it with a large slice of prosciutto. Next I put on slices of tomato and sprinkle them with some kosher salt. Then I layer on some fresh mozzarella and top it all off with a big basil leaf. But that’s not all. To finish, I douse a bit more olive oil over everything, and drizzle on some balsamic syrup that Josh makes by slowly reducing an entire bottle of balsamic vinegar until it’s thick and rich like chocolate sauce. A few cranks of freshly ground black pepper, and voila!

Simply awesome

I’m embarrassed to say how much of this stuff we ate in one sitting but we also added some veggies to our dinner by throwing together a quick salad with CSA baby greens and radishes. Lightly dressed with just lemon juice and some olive oil, it was the perfect complement to our meal.

Baby greens and radishes from our CSA

Amy’s Bread is still our preferred bakery for baguettes. Lately, however, they’ve been running out of baguettes by the time we get there after work. The country white boule is a nice alternative, though it has a denser texture and a thicker crust. We’re also fans of the olive fougasse, which has a nice chewy texture and is studded with tons of flavorful black olives. Once you have fresh bakery bread, the stuff from the supermarkets just doesn’t compare. And to top it all off, the bread we get from Amy’s Bread is cheaper than the bread from the supermarket. How great is that?!

Amy’s Bread (multiple locations)
672 9
th Ave. between 46th and 47th St.
New York, NY

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