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
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.