On the table

Staff Writer
Columbus Parent

We're in a big-time transition. The weather is still hot like summer, but the kids are back at school. Gardens and farmers' markets are exploding with summer produce, but we're starting to crave fall fare.

Below is a recipe that's great through October-or as long as the fresh tomatoes last. It's wonderful as an appetizer for a dinner party, but kids like it too, so consider it for the vegetable of your next dinner.


Makes about 8 servings

This recipe is from syndicated columnist Diane Rossen Worthington, who writes for Tribune Media Services.


  • 1 pound ripe tomatoes, peeled
  • 2 medium garlic cloves, minced
  • 3 tablespoons finely chopped fresh basil
  • 1 tablespoon finely chopped fresh Italian parsley
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 pound fresh mozzarella, cut into 1/2-inch dice


  • 1 baguette, cut on diagonal into 1-inch-thick slices
  • 2 large garlic cloves, peeled, halved
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper

To make topping: Dice the tomatoes into 1/2-inch pieces. Drain in a colander set over a bowl for 30 minutes to remove excess liquid.

Combine all the topping ingredients except the cheese in a small nonreactive bowl.

To make the bread: Prepare a grill for medium-high heat.

Place the bread on the grill and cook each side just until grill marks appear. Transfer bread to a serving platter. Rub bread with cut side of garlic piece.

Add the cheese to the topping. Spoon mixture over bread. Drizzle with olive oil. Sprinkle with pepper and serve.