Tomato Brie Sandwich
Summer has been a whirlwind of new lands, old friends and memories.
Unpopular opinion over here I want summer to end, I have been tanned, bleached and spent enough time “summering” that my hair turned green from all the swimming, 4 inches of chopped off hair later I am ready for this to end. I want the cold nights where I light candles and watch Gilmore Girls with a hot cup of tea, the soups, snuggle with my cats and make crafts.
This summer has been great and I am grateful for all the travels, sometimes we have too much good and we just want boring.
But I must admit we are in the best part of summer now, food-wise that is. The farmer’s markets are overflowing with bounty and possibilities. I roam around and try and think up the next thing to make, eggplants grilled and then turned into charred baba ganoush, Pickled baby squashes that brighten up any simple snack and most of all the tomatoes... Every beautiful kind of vegetable is piled on folding tables in the parking lot next to the train here in Lincoln Square farmers market, all colors, sizes, ugly and perfect tomatoes waiting to be used. I softly pick one up to look for bruised flesh and damage from wild things.
The farmers see the same thing each week as I slowly peruse, filling bag after bag; my arms grow more cumbersome as I gain red stripes along my arms from the handles of the overstuffed bags. I walk the two blocks home, making stops when needed and wondering if I overdid it again. Before I make up my mind, I am on my back porch and placing my key in the lock and walking into my home, the coolness of kitchen tiles easing my bare feet and I place my new friends on the floor and begin to unpack all the joy from the morning.
My arms aching from the weight of the bounty and the red stripes slowly fading, I grab a tomato and make a sandwich.
Cut your bread to the size you want for the sandwich and then cut open
Chop the herbs and mix them all up
Take a healthy chunk of brie and spread it on bread, sprinkle herbs on the spread cheese.
Cut tomatoes into thick meaty slices and place on bread and then add the prosciutto.
Close sandwich and let sit for 15-20 minutes before eating.