Pesto Tomato Toasts


I wouldn’t call this bruschetta. But I guess it’s similar. More like an open-face sandwich maybe. Anyway, a fantastic way to celebrate those glorious tomatoes that are at the market these days (by far my favorite time of year for produce. SO MANY COLORS. Is great). 

(This also happens to be an excellent use of all that pesto you have been making…)

One time a couple summers ago I was so inspired by the tomatoes I went out and bought a gallon of milk to make fresh mozzarella, which is surprisingly easy (as long as you can find raw or at least unpasteurized milk). At some point I shall share some cheese-making adventures with you, although it’s been a little while.

Inspired yet?

I don’t really feel like I need to give you a recipe for these but for consistency’s sake…

Pesto Tomato Toasts
Pesto (any variety, although I am partial to basil here)
Zucchini, if you want
Fresh cheese (I recommend goat cheese or fresh mozzarella)
Salt and pepper (I forgot this the first time and it makes such a difference!)

Thinly slice and quickly sauté the zucchini, if using. Toast the bread (unless you have ridiculously fresh bread). Spread with pesto, then zucchini, cheese, and tomatoes (I like this order because otherwise the tomato juice can make the bread a little soggy). You can also drizzle with a little balsamic vinegar if you want. Admire, then stuff into your face. 


A BLT is another fabulous medium for those fresh tomatoes. I really don’t think I need to give you a recipe for those… B, L, T. ‘Nuff said (just make sure you get good quality ingredients).


P.S. Check out my new paring knife—my other one broke (it was a bad day) and so I have attained a new one with the help of my father. Good knives are essential to successful cooking. Shiny, yes?



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