I made a Za'atar, Quinoa, & Turmeric Sourdough, spread some fresh mozzarella on it, covered it with halved grape tomatoes, and popped it under thr broiler. Chef's kiss.
Yeah that looks gooood
this post was submitted on 08 Jan 2024
109 points (94.3% liked)
FoodPorn
15754 readers
5 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
One of my favorite meals/snacks: sourdough baguette cut into small rounds with a sauce (mayonnaise, lemon juice, salt, a lot of basil, garlic, red pepper flakes, onion powder, and some oregano), tomato, zucchini, mozzarella cheese baked until cheese is browned. So delicious, especially if you use fresh basil and garlic and let the sauce sit in the fridge for a few hours beforehand
Sorry do you apply the sauce before baking? You cool it down so it doesn't get destroyed by heat?
Yep I put it on before baking! You don't have to refrigerate before baking, it just helps the flavors come together in the sauce more if you give it an hour or two and you don't want to leave mayonnaise at room temp for that long. It's perfectly okay to mix the sauce then immediately bake them. They form little open faced sandwiches that go bread > sauce > tomato > zucchini> mozzarella so the sauce doesn't have much exposure to the air anyway and has the tomato juices to help keep it from drying out
I'm going to have to try this.
next time... a sprinkle of salt and a hint of balsamic make tomatoes sing. I'd say throw in olive oil, but maybe the mozz is enough fat to do the job.
Ooh balsamic glaze
One of our summertime favorites! Might add a few ribbons of fresh basil at serving time if feeling bougie.