Avocado and Gouda BLT Corn Fritter Stacks with Chipotle Bourbon Dressing | Grilled Tomato “Lollipop” Toasts | Tomato-Beet Salad | Burgers with Roasted Tomatoes, Pesto, and Mozzarella | Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze | Blistered Tomato Grilled Toast Caprese Nachos with Balsamic Glaze
I’m writing this while I’m home in New Jersey. I’m only here for a couple of days, but one of the things I’m most excited about is the fresh summer produce. My town has a few farm stands where the peaches, corn, and tomatoes are so ripe this time of year. I’m planning a family dinner menu for tomorrow night and all I can think about are simple stacks and stacks of ripe tomatoes. I’m drooling over the ones above, but I’ll probably end up with something similar like to what I made below – heirlooms and creamy mozzarella drizzled with olive oil, balsamic crema, and herbed salt.
I think in the summer, this is all you need for a meal! (And look! None of these are pasta dishes!)