By David Cohen
Olive oil-soaked grilled baguette slices are the secret to making local August tomatoes, basil and mozzarella even better than a maskless date night … well, maybe not that good, but pretty darn good.
On a cutting board that will allow you to preserve all the juices, cut the tomatoes and mozzarella into quarter-inch chunks. Combine all in a large bowl with lots of chopped basil, your best extra virgin olive oil and salt to taste. A splash of balsamic vinegar is nice too.
Place a heavy frying pan over medium heat and then cut your baguette into quarter-inch slices. Add a generous amount of olive oil to the hot pan along with a light dusting of kosher salt. Place the bread in the pan and brown on both sides, add some more oil if necessary. You’re looking for oil-soaked bread, golden brown, not charred.
Serve with small plates and lots of napkins, and enjoy one of the best things about August.