What to do with those tomatoes.

Even though we're in a drought of which hasn't been experienced since 1988...  oh yes... football practice doubles... I remember that year well...  I have a lot of tomatoes. Because of the limited moisture I haven't lost them to the variety of mildew and fungi that usually end them prematurely.

A great treat is bruschetta. Here's my process:

• First I get a mini loaf from our local Schnucks.
• Slice it just shy of a 1/2". 
• Mix up some olive oil, fresh pressed garlic and fresh ground black pepper.
• Brush both sides of each piece of bread with the oil mix.
• Bake it at 350 for 10 minutes. 
• Turn over all the bread.
• Bake for another 10 minutes or when the bread becomes just a bit crispy.
• Take it out of the oven and set it aside.

• During the baking you should be working on your tomatoes.
• Slice up your tomatoes. If you're using Roma's, just slice them into 1/4" thick slices. If you're using some beefsteaks or something big you'll need to slice them and at least half them. It really depends on your bread size.
• Go out to the herb garden and pick some fresh basil.
• Separate the leaves from the stem and wash them if needed. Who knows, you may have just watered them??
• Get out some fresh mozzarella. I like mine in 1/4" thick slices.

Now, take a piece of the crunchy bread, place a piece of mozzarella, followed by a basil leaf followed by a piece of tomato. Feel free to mix up the order depending on your current mental state.

Nice.

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