Menu 16: Supper Club

It’s been awhile, but I’m picking up with my menu blogging. We hosted supper club this month and it was great timing for me! Our local farmers market just reopened for the summer. The menu—tomato-feta crostini, grilled Conecuh sausage, Grilled Ribeye Steaks, grits, Cordova Tomato Bread,  Peach-Blackberry Crostata, and Brownie Pudding—featured fresh produce from the market and was so easy.

Cordova Tomato Bread is a dish Grace’s Kitchen began serving during the tornado disaster relief. Usually the tomato mixture includes Parmesan cheese, but goat cheese seemed a worthy substitute. Instead of making breadcrumbs in the food processor, I cut French bread into large chunks, kind of like homemade croutons. It was delicious!

Cordova Tomato Bread
6 tomatoes or 12 plum tomatoes, cut into big chunks
Olive oil
Salt and pepper
2 garlic cloves, minced
Chopped fresh basil (optional)
1 small log goat cheese, crumbled
6 bacon slices, cooked and crumbled
1 baguette, cut into big chunks

1. Place tomatoes in a baking dish; drizzle with olive oil, and sprinkle with salt, pepper, and minced garlic. Add basil, if desired; goat cheese; and bacon. Stir to combine. Place bread chunks over top of
tomato mixture. Drizzle with additional olive oil; sprinkle with additional salt and pepper.
2. Bake at 350° for 30 to 40 minutes or until tomato mixture is bubbly and bread is golden.