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
Olive oil
Salt and pepper to taste
Toast bread until golden-brown. Layer tomatoes and feta on top, then sprinkle with basil leaves and a dash of olive oil. Season with salt and pepper. Serve immediately.
Soooo much basil. Sooo many tomatoes. NOW I know what to do with them. Thanks!
Yummy! Those look so pretty and green. I like open faced sandwiches – they are obviously a lot nice and one can taste the flavours of the filling more!
looks great
yummy & pretty! thanks for sharing…
Tomatoes and feta, together at last.
I have to remember to get some green zebras before they’re gone for the season!
Reblogged this on jaysgrill.
What a great idea! I would never have thought of it. Thanks!
Thanks! Let me know if you make it!
They look so good! Are those market tomatoes? I’m going to be so sad when tomato season goes…
Thank you! Those tomatoes in particular were actually from my mom’s garden in Minnesota, but usually I get them from the farmer’s market in Brooklyn. I’m going to be so sad too — holding on as long as I can!