I walked into Rainbow Grocery yesterday, and there waiting for me in the produce section were the season's first heirloom tomatoes! I LOVE heirloom tomatoes! Here's me about to bite into my favorite thing to do with good heirloom tomatoes: tomato, basil, and fresh mozzarella bruschetta. Here's how to make it: Thinly slice a loaf of good, crusty bread. Toast in the oven at about 450 degrees. While it's toasting, prepare the toppings: thinly slice tomatoes--maybe three medium--and put on a plate. Sliver fresh basil and put in a small bowl. Slice fresh mozzarella (the kind that comes in a tub packed in water) and put in a bowl. Put all that on the table, along with a pepper grinder and good salt. When the toasts are done, rub one or both sides with a garlic clove half, then brush with good olive oil. At the table, let everyone pile on their own toppings, but don't let the 8 year old son eat all the mozzarella!
Don't skimp on good, fresh, quality ingredients, because that's what really sings out in this dish. And by the way, Hibi, who's a vegan, enjoys this as much as the rest of us, either without cheese or with soy cheese. We enjoy these while camping a lot, as it's easy to toast bread over a campfire or on a camp stove.