Obviously, the season has a role in this, but lately I’ve found myself craving bread and fresh tomatoes.

It’s a combination with a history for me. When I was a kid, my go-to summer sandwich — and I always made it for myself because I was the only one who could make it right — was slabs of whole-wheat bread smeared thickly with Miracle Whip and topped with hunks of extra-sharp cheddar cheese and a single, think slab of tomato. The slab had to be at least 1 inch thick and had to be cut from the center of the fruit. No ends or tops, please.

It was heaven. Rich and creamy and sharp and fresh. That sandwich remains a comfort food I return to. Usually around midnight.

By the time I was a tween, my family had moved to Germany and weekends were spent driving around various parts of Europe. No matter where we were, lunch always followed the same template.

We’d stop at a small, local bakery and grab a heavy loaf of rustic bread. Then on to a grocer for tomatoes, a hunk of cheese and a jar of blisteringly hot mustard. Then we’d find a park and sit down with our spread, tearing off hunks of bread, dabbing them with mustard and topping them with ragged chunks of cheese and slices of tomato.

It actually was a wonderfully delicious way to explore the different cuisines. The breads and cheeses vary so much between regions and countries.

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And to this day, I still crave — particularly this time of year — the simple pleasure of bread and tomato. So I decided to create a grown-up version, rich with garlic and rosemary. But the focus, as it should, remains on the bread and tomatoes.

TOASTED PARMESAN TOMATO BREAD

Start to finish: 15 minutes

Servings: Four

4 cloves garlic, minced

1 large sprig fresh rosemary, finely chopped

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1/4 cup olive oil

1/2 tablespoon kosher salt

Ground black pepper

4 large, thick slices sourdough bread

4 large tomatoes

3 ounces Parmesan cheese

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Heat the oven to broil.

In a small, sturdy bowl, combine the garlic, rosemary, olive oil, salt and black pepper, to taste. Mix well, then use the back of a heavy spoon to mash the garlic and rosemary together to form a paste. This also can be done using a mortar and pestle, or a mini food processor. The rosemary won’t mash well; this is fine.

Spread a quarter of the mixture over one side of each slice of bread.

Slice two thick slabs out of the center of each tomato. Reserve the tops and bottoms of the tomatoes for another use. Set two slabs over each piece of bread. Shave some of the Parmesan over the tomatoes on each slice. Set the assembled bread on a baking sheet and broil on the oven’s middle rack until the cheese is just starting the brown, about two to three minutes. Serve immediately.

 


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