The cucumbers and tomatoes are in full production – I’ m harvesting about 5 tomatoes and 3 cucumbers each morning… more than I can consume on my own. So I’ve been having garden parties.
I slow roasted tomato wedges with olive oil, salt, pepper and thyme. By cooking them slowly, the excess water evaporates and the flavors intensify. The drier tomato paired beautifully with fresh ricotta that was seasoned with basil and lemon. I served them with crackers, though a cucumber base would work well too.
And speaking of cucumber bases, I sliced several cucumbers and served them with lobster salad.
Lobster Salad1 cup chopped lobster meat (about 1/2 pound)
1 - 2 tbs. mayonnaise
1 tbs. fresh tarragon
2 tbs. chopped celery
1 tbs. chopped scallions
1 - 2 tsp. lemon juice
salt to taste
Mix everything together. Serve with buttered rolls or cucumber slices.