To me, the end of summer means lazy afternoons spent in the park, swimming, candlelit dinners al fresco, and more than anything — tomatoes. Or at least, the first three are what I dream during the summer (mostly I’ve been in an air-conditioned office and sweating on the subway). But tomatoes, those I can have. My mom made these simple sandwiches for me when I was home a few weeks ago (why is everything always better when Mom makes it?) with tomatoes from their garden, and I couldn’t resist re-creating it once I got back to the city — especially since she sent a few of those tomatoes back with me as well. This makes an excellent appetizer or a simple lunch — but be careful, you’ll eat a whole baguette before you know it.
Tomato-Feta Open-Faced Sandwiches
1 baguette, cut into 4-inch long halves
2-3 tomatoes, cut into 1/2 inch slices
2 oz feta cheese, thinly sliced
8-10 basil leaves, julienned
Salt and pepper to taste