Three. little. words. Three little words and you’ve got my attention: pan. fried. bread. I’m gonna be honest, I’m picky about bread. But plop a nice, thick slice of Italian loaf down in a hot pan of sizzling butter? I will be there, and I will have bells on. Add ripe tomato and fresh basil, and you have only yourself to blame when I, and I alone, consume the entire plate in a matter of minutes.
This is one of those recipes that people always ask for after they’ve tried it. It’s super simple, but it makes a statement. Like a little black dress, but scrumptious. As with any simple recipe, the ingredients must be stellar, so fresh, ripe summer tomatoes and big, bright basil leaves are a must. I plucked the basil straight outta my own backyard, and I was lucky enough to have a friend/neighbor who knows what’s up in the garden gift me with some insane heirloom tomatoes. She knows the key to my heart is planted firmly in my stomach, and with her garden goodies, she has bought herself my endless love.
The key to this dish though is the pan-fried bread. Chewy, freshly baked Italian loaf – enticing enough on its own – is griddled in hot butter and olive oil, creating a nice, golden crisp that holds up like a boss to the juiciness of the tomato.
If you wanna take advantage of summer tomatoes, this recipe is everything.
Prep Time | 5 minutes |
Cook Time | 5 minutes |
Servings |
slices
|
Ingredients
|
|