Well, it’s just about time for the wonderful "Jersey Tomatoes".
New Jersey’s sandy soil is just perfect for tomatoes, and I’m wondering if you’ve ever enjoyed "Jersey Tomatoes" ?
On a platter, layer thick juicy slices of Jersey tomatoes, with thick slices of creamy, milky slabs of handmade ‘fresh’ mozzarella,
tear some fresh basil leaves on top, and then finish with a generous drizzling of extra virgin olive oil, fresh ground pepper, and a "bam" of kosher salt. Oh boy, if that doesn’t spell "August in New Jersey", I don’t know what does.
Any other ideas for Jersey tomatoes, and for Fresh Mozzarella?