If I had to live on a desert island with only one food for the rest of my life, I would choose tomatoes. I love them. I have pounds upon pounds of them in cans in the pantry, and currently a few pounds of some very ripe roma tomatoes that the CalMart had on sale. I can do almost anything with a tomato.
Also, before you get all feisty about the fact that I am using a hardly known arabic spice mix, do not fret. There are a ton of places online where you can get Za’atar (zatar, satar, or zahatar) for cheap, or you could just visit your local arabic or jewish market (could za’atar be the road to peace?). I got mine because a friend smuggled it back when she went to Jerusalem. My next batch is coming from Le Sanctuaire (at $32 a pound it may seem expensive, but you have to realize that you’re getting a full 16 ounces of it rather than the 1-3 ounces you can buy in the supermarket).
MAYBE MIDDLE EASTERN SEARED TOMATO CROSTINI
Time: <1 hour.
Amount: 10-12 servings.
INGREDIENTS:
- Olive Oil
- 3 roma tomatoes
- 1 tsp salt
- 1/2 baguette
- 2-3 ounces feta cheese
- 2-3 tbsp za’atar spice blend
DIRECTIONS:
- Heat enough olive oil (1-2 tbsp) to lightly cover the bottom of the pan.
- Cut the baguette into small disks 1/2” or so thick. place them on a baking sheet.
- Preheat oven to 400.
- Cut the roma tomatoes into disks and gently place them on the hot oil. Cover for 2-3 minutes, then flip and recover. Remove them directly onto the baguette slices.
- Cover the tomato with feta and za’atar.
- Bake at 400 for 5-10 minute or until feta starts to brown and toast is crispy.
- Allow to cool slightly and serve.
These are great hors d’oeuvres or a perfect addition to a pot-luck picnic! If you don’t have za’atar, you can totally use oregano or basil or marjoram or some other awesome spice. Also if you are cooking for yourself, 5-6 will totally fill you up, not that I’d know or anything.
