Gosh summer cooking can be so beautiful. The simplicity of it all. You really just need a homegrown tomato and everything else sort of falls into place, doesn’t it?
I was having a bit of an overwhelming week. I don’t use that word much at all in my life, but I’m trying to be better about acknowledging my emotions. And things are a little crazy right now. But it’s ok, it’s ok. Because it’s summer. And my boys are healthy. And there are beautiful home grown summer tomatoes given to me by a dear friend. (Thank you, Julie!)
Yes, yes. Things are going to be just fine.
Until then I’m keeping dinner as simple as can be, with a little comfort on the side. I don’t know what is more comforting in the dead of summer than some crusty Italian bread slathered with mayo, melty cheese, and sliced tomatoes. Yes. Instantly calm and happy with this on my plate.
Bring on the rest of summer! I’m so ready for you. Tomatoes and beyond…
Recipe from A Life From Scatch
Crusty bread, whatever kind you prefer. We leaned Italian.
TBS or so of mayo for each piece of bread
Slice of provolone or two for each piece of bread
Slice of prosciutto or two for each piece of bread
salt & pepper
Preheat your oven to 425. Line up your bread and slather on some mayo (or you can use olive oil here if this just goes against your religion). Top with cheese and prosciutto. Toast in the oven for five minutes or so, until melty and slightly golden brown.
Remove from the oven and top with basil, tomato, and a drizzle of olive oil. Finish with salt and pepper and enjoy!