October 29, 2014 CSB Note
This Weeks Share
New: Sesame Seed Bread
Cinnamon Raisin Bread
This has been a wonderful week of canning apple and tomato sauce while baking bread. Our house is filled with the smells of fruit cooking and bread baking in the oven! While I was processing the tomatoes I had an amazing tomato toast inspired by the Tartine cookbook that I thought you might enjoy. Here is the very simple recipe:
Your best olive oil
2 slices Sesame Seed Bread
1 soft, ripe tomato cut in half
1 slice hard aged cheese such as parmesan or Manchego
Pour 1/4” of olive oil in a small skillet and heat over medium-high heat. Add the bread slices and fry for about 3 minutes until golden brown. Turn and fry the other side. The rough surface of the bread creates a natural micro-grater. Rub the cut side of the tomato halves across one side of the toasted bread until the pulp is shredded and the juice fills the holes in the bread with tomato puree. Top with the slice of cheese. Eat immediately!
What did you think of the new Sesame Seed Bread? Should it be part of the regular offers? Would love to hear some feedback!
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.