Jersey Tomatoes, Fresh Mozzarella!
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?