Summer tomatoes with grilled sourdough

 

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There is nothing like a good ripe tomato in the summer. Not much needs to be done to it other then slice and place on top of a delicious slice of grilled bread, perhaps with a drizzle of olive oil, special sea salt and a twist or two of black pepper.

Sometimes I brush the grilled bread lightly with a pesto, made with either basil or my garden sage that it threatening to take over a patch beside the hydrangeas. A sage pesto is a good solution for that.

I often make a lunch out of grilled bread, slices tomatoes, summer cucs with sea salt and a pesto, or perhaps a homemade hung yogurt cheese if I feel like it. It looks as beautiful as it taste.

Enjoy and be inspired.

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Ingredients:

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Beautiful, ripe tomatoes, preferably organic and heirloom

Sourdough bread

Olive oil

Maldon salt or another special sea salt

Optional, if you must:

• Freshly made pesto (recipe for sage pesto in the next post)
• Garden fresh arugula
• Dukkah or sesame seeds

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Directions:

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Slice the tomatoes into thick slices.

Slice the sourdough bread and brush one or both sides with olive oil.

Grill the bread in a panini maker or on a grill. Alternatively, toast the bread lightly (it should have some softness in the middle, not completely crisp and dry.

Spread a bit of pesto on the bread, or not.

Top with tomato slices.

Shower with plenty of salt and a little pepper.

To serve as lunch you can place all the ingredients on platters and let the guests assemble their own grilled tomato breads.

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