With the first frost right around the corner, my mother has been busy harvesting the last of her garden, while I’ve been gladly accepting the fruits (or rather vegetables) of her labour. I have many fond memories of her sitting at our kitchen table, sunhat still on, reading the paper, while enjoying a freshly picked tomato on toast. It was a simple snack that any other time of the year would be pretty disappointing, but during the summer, became something special. A freshly picked tomato needs nothing more than a sprinkle of salt to taste absolutely amazing. Fast forward a couple decades into my own home, and here I am, inspired by a text from my mother, showcasing a piece of toast topped with slices of fresh tomato. Now I had to have some too. Thanks Mom.
In the mood for something a little more than just tomato, I decided to jazz it up with some prosciutto and pesto. The results were delicious! When it comes to making anything as simple as a tomato sandwich, it’s all about using the best ingredients. Starting with some homemade sourdough bread (I’ll put the recipe on here some day), followed by a fresh tomato, and finished with freshly picked basil, it was simple, but so flavourful.
- 1 slice of fresh sourdough bread
- 2-3 fresh tomato slices
- 2 large leaves of basil (thinly sliced)
- 2 slices of prosciutto
- Mayonnaise
- Pesto
- Salt & pepper
- Toast your bread.
- Spread a generous amount mayo on it, followed by pesto (to taste).
- Top with tomatoes, add salt & pepper to taste, then top with prosciutto, some more pesto, and basil.
Enjoy,
Bob
