Loosely continuing the breakfast for dinner theme, this week found me eating not sandwiches, not pizza, but toast. We picked the last of the tomatoes from the garden where lettuce is a faded memory and I cooked them down with some olive oil, salt, pepper, a splash of balsamic vinegar and chopped fresh basil. While the tomatoes were turning spreadable, I brushed baguette slices with olive oil and toasted them on one side under the broiler. The sweet tomato spread was smeared over the un-toasted side, topped with shaved Parmesan and finished with a quick turn under the broiler to melt the cheese and toast the edges of the bread.

Oh, and we had crab. Do you like how I just dropped that in? Like it’s only a side dish. I mixed Dungeness crabmeat with a little olive oil, green onions, and shredded Jack cheese. This also went on toasted baguette slices and the requisite turn under the broiler. Mmm toast, I’m feeling warmer just remembering it.