this post was submitted on 08 Jan 2024
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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.

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[–] [email protected] 8 points 10 months ago

Yeah that looks gooood

[–] [email protected] 5 points 10 months ago (2 children)

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.

[–] [email protected] 4 points 10 months ago

Ooh balsamic glaze

[–] [email protected] 2 points 10 months ago

One of our summertime favorites! Might add a few ribbons of fresh basil at serving time if feeling bougie.

[–] [email protected] 5 points 10 months ago (2 children)

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

[–] [email protected] 1 points 10 months ago

I'm going to have to try this.

[–] [email protected] 1 points 10 months ago (1 children)

Sorry do you apply the sauce before baking? You cool it down so it doesn't get destroyed by heat?

[–] [email protected] 3 points 10 months ago

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