The heat goes on...

I arrived home tonight from another trip to Southern California, and I realized on the flight back that these last five days may well have been the last of my summer jaunts. Sadly, they weren't spent relaxing, but wrapping up some family business. Still, I found time for a Double-Double and chocolate shake from In-N-Out (aren't they pretty up there?), and I even did a little cooking. As always, I was amazed by the local produce: in my aunt and uncle's kitchen, I was greeted by a heaping bowl of pomegranates (a fruit I associate with Christmas, but was surprised to learn grows this time of year in sunny SoCal); their garden was over-flowing with little cherry tomatoes, summer squash and squash blossoms; and even the larger supermarkets had plentiful displays of local greens (and red and yellows).

The above tomatoes aren't from California, they're from Garden of Eve Farm on Long Island. Just as I started to write off this year's tomato crop, my CSA share turned out some gorgeous heirlooms and slicing tomatoes. Typically when the weather is warm, my cooking amounts to little more than a few chops and slices, a drizzle of olive oil and a sprinkle of sea salt. The thing I am willing to turn on the stove for (and the dish I keep turning to for an easy hors d'oeuvres, quick lunch or savory side dish) is crostini, or bruschetta. As far as I can tell, the difference between bruschetta and crostini is in the treatment of the bread. For bruschetta, bread is rubbed with garlic and olive oil, and for crostini, it is not. I suppose, then, that bruschetta is a type of crostini, I also bet there's a nonna somewhere who will gladly correct me.

Crost -- err, bruschetta -- makes great use of tomatoes. Simply thinly slice bread (I like Amy's seeded wheat), rub each slice with a garlic clove and drizzle with olive oil, then top with tomatoes and Parmiggiano-Reggiano. I prefer to broil everything together -- allowing the flavors to melt into one glorious garlic-tinged cheesy tomato crouton -- and top with fresh basil. If you prefer your tomatoes a little sturdier, toast your garlic-rubbed and oiled bread before proceeding with raw tomatoes. When those are gone, you can substitute pickled eggplant or stewed peppers or whatever else comes to mind (raw corn, roasted peaches, poached apples, sautéed kale...I could do this all day).

Call it what you want. Just don't call me late for dinner.