When tomatoes are in season, everyone has extra. I've been bringing bags full of tomatoes (cherry, roma, and..uh.. round ones? I don't know the variety. But they're round. And homegrown).
I have spent the last four or five days eating some variant of tomato-cheese crostini or bruschetta for lunch and dinner. I keep thinking I'll try something else, but they're both so *easy*. For the first one, you cut some slices off a baguette, layer a slab of brie, a slice or two of tomato, drizzle olive oil, salt & pepper, and broil for a few minutes. I broil 'em in the toaster oven, which is awesome because it doesn't heat up the house. Bruschetta, well, that's just diced tomatoes tossed with olive oil, salt & pepper, on top of toasted baguette rounds. Tonight I added a little balsamic vinegar and some chopped garlic and let it set a few minutes while I sliced & toasted the bread.
I'm also completely addicted to rosemary flavored sea salt. I found a tub of it at TJ Maxx, of all places, and when I run out I'll probably have to chase all over the internet for it and have it shipped from freaking Sardinia or something. It's that good.
We all love our Veterans. Well..... most of us.
3 hours ago