There’s a reason why there are festivals and parties dedicated to the tomato. The allure of a freshly picked specimen, still warm from the sun, is rivaled by no other summertime vegetable (okay, I know it’s technically a fruit, but I’m sticking with the vegetable theme right now). When you have a bumper crop of tomatoes, you try to work them into as many recipes as possible – from frittatas and shrimp “martinis”, to pasta salads and sandwiches. This particular sandwich is something really special.
As much as I would like to take credit for this unforgettable recipe, the nod goes to Courtney of Bake. Eat. Repeat. Courtney posts such recipes as Guacamole Crunch Grilled Cheese, Strawberry Nutella Fudge Pops and Watermelon Salsa. She doesn’t know it yet, but I’ll be dropping by unannounced for lunch. If I don’t give her the heads-up first, I figure I can abscond with a couple of extra Nutella pops before she knows what hit her.
As for this recipe…well, I won’t give it all away. Let’s just say there are roasted tomatoes, goat cheese, a sweet and savory balsamic syrup and browned Parmesan cheese. All of those mean one thing: You must make this…today!
For the recipe and step-by-step photos, head to the Tasty Kitchen blog.