This isn't really a recipe, but if I wanted to get fancy, I would call it an Open-Faced Caprese Sandwich. With halved Juliet tomatoes, fresh mozzarella, pesto made from local basil on top of this Oatmeal Sandwich bread, I don't need much of a recipe. This was delicious and quick, the perfect meal after getting home late from school and work.
Summer is winding down. The sunset is coming earlier, and a cool breeze blows, lightly mitigating the August sun. I'm back in school, attending classes and working. But there are still a few last warm days to spend sitting on our patio, drinking rose, and enjoying the waning summer harvest.
Open-Faced Caprese Sandwiches
Sliced fresh mozzarella
Summer tomatoes, halved or sliced depending on the size
Toast the bread lightly under the broiler. Top with pesto and mozzarella cheese. Place back under the broiler until cheese melts, slightly. Top with tomatoes and eat with knife and fork.