This really is one of my favourite things to make in the summer. Partially because a) it’s dirt simple, but also b) it allows summer-fresh homegrown or local tomatoes a fantastic opportunity to shine. Plus it’s a great opportunity to make a whole meal out of those glorious summer tomatoes – especially when you have so many you don’t know what to do with them. (Which hasn’t really been a problem this year, by the way.)
I learned about this creation from my good friends at Fahrmeier Farms. They are the masters.
How to make it:
- Start with a grain product. It works best with dense, hearty bread, like baguette, bâtard, artisan bakery bread (like from Uprise) or a hearty homemade bread. We’ve also made it work with heavy crackers or pita bread.
- Add a layer of cheese. Our favourite for this purpose is goat cheese from Goatsbeard Farm. Amaaazing! We’ve also used a variety of other cheeses, including blue gorgonzola in this case. Warm cheddar will also get you through in a pinch.
- Add fresh sliced tomatoes. The best choice here is an heirloom like Brandywine or Purple Cherokee, but we’ve also made it with Romas (as in this case) and regular red slicing tomatoes like Super Fantastic.
- Drizzle with olive oil. Add fresh cracked pepper on top.
So simple, yet so amazing. We demolished a whole plate of this last night.
I don’t know if there’s a name for it yet. Any suggestions?