Recipes

Toast bread on both sides under broiler; set aside. Saute onion, garlic, and pepper flakes in oil over medium-high heat in a saucepan until onion softens, 5 minutes. Deglaze with wine; simmer until nearly evaporated, 3–5 minutes. Add tomatoes, broth, and vinegar; simmer until tomatoes break down, 8–10 min. Reduce heat to medium. Toss herbs with lemon juice, oil, salt, and pepper while broth simmers. Add cheese to broth and gently cook until it’s soft and a little gooey, 2–3 minutes. To serve, arrange a slice of toasted bread in each of four shallow bowls or plates. Carefully lift a slice of mozzarella from the broth and place on the bread. Drizzle more broth around, top with some herb mixture, and finish with more olive oil, salt, and pepper. Serve immediately.Toast: 4 slices French bread (1/2" thick), brushed with oil on both sides Saute: 1/4 cup onion, diced 1 t. garlic, minced Pinch red pepper flakes 1 T. olive oil 1/4 cup dry white wine Add: 2 cups tomatoes, chopped 1 cup vegetable broth 2 T. red wine vinegar Toss: 3 T. thinly sliced fresh basil 3 T. chopped fresh parsley Lemon juice, olive oil, salt, and pepper to taste Add: 4 slices fresh mozzarella (1/2" thick)