I know it's almost summer when I can start fixing this sandwich regularly. It is not for the dainty, as it invariably drips tomato juice and pesto. A small price to pay, however, for the taste that follows.
Take a crusty baguette or loaf of fresh bread. Not too crusty; you don't want to cut your mouth on the crust edges! If it's fat, cut thick slices. If it's skinny, slice lengthwise. Spread with a layer of cream cheese followed by a layer of pesto. Lay slices of fresh tomato (preferably from the garden or the Farmers' Market) on top. Sprinkle with pepper and parmesan. Put the open-face sandwiches on a cookie sheet and pop into a toaster oven (I suppose a broiler on a regular oven would also work). Bake just until the parmesan begins to melt and bubble. Take them out and try not to burn your mouth as you eat them because you can't wait until they cool down. Have a big napkin or paper towels handy to mop up the juices that will run down your face. Lick your fingers well when finished. YUM!
Sorry there's no photo--I was to hungry to photograph today's sandwiches before I ate them. I'll try to be more patient next time, for your sake.
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