I can't say enough about the Black Krim heirloom tomatoes we're growing (thank you for the plants, Marvin and Kathy!). I love them so much that yesterday, when John told me had allowed a man in a wheelchair to pick some green ones so he could make his favorite fried green tomatoes, I noticed I got a little lump in my throat. For myself. I am literally crazy about these.
They taste like I remember homegrown tomatoes tasting when I was a child, and they've been very prolific this year in our bone-dry climate – no viruses, few pests. I decided to make a childhood favorite with them – grilled cheese and tomatoes – but with some luscious local ingredients. Quick, easy, beautiful, delicious.
GROWN-UP GRILLED CHEESE
- one slice of whole wheat bread (ours is "pain au céréale" from wonderful Uppercrust Bakery)
- goat cheese (thank you Kelley!)
- a few basil leaves
- slices of fresh tomato
- a little shredded parmesan if you have some
Layer the goat cheese, tomatoes, and basil on a piece of hearty bread. Sprinkle with parmesan. Broil until parmesan is melted. Sprinkle with slivers of basil. Serve.