Tomato Toast

Tomato Toast

I work two 10-hour days per week in a job I love at a hospital I think is terrific.  My days are long, by choice, to allow me to be home more days per week to hang with my kids. These days are tough, though, starting at 5:00 a.m. and keeping me out until almost 7:00 pm.  Lucky for me, I have a husband who is more than capable of holding down the fort, handling everything from the mundane (carpools, homework, and meals) to the ridiculous (lost karate uniforms, a needy Siamese, and rainy baseball games).

By the time I get home, all I can think is “Eat.”  While I enjoy the freedom to make whatever I like for myself, I’m often so far beyond hungry that it’s hard to imagine anything more complicated than an egg-and-cheese sandwich (my usual go-to).  So, I was thrilled to get a new idea for Tomato Toast from an unexpected place:  my cousin’s wife’s blog, Wicked Tasty Harvest.

This quickie meal is the ultimate in simplicity, but delivers on flavor, with a good dose of fiber, healthy fats, vitamin C, and the phytochemical, lycopene.  Better yet, it made me feel a little bit like a gourmet (it doesn’t take much). I paired it with some juicy orange wedges and a glass of milk for a satisfying late supper.

Tomato Toast
Serves 1

1 slice whole grain bread
2 slices ripe tomato
~1 oz. cheese (I used Cabot vintage cheddar)
1 t. olive oil
1/4 t. dried basil
salt & pepper to taste

1) Toast bread lightly in toaster
2) Layer tomato slices and cheese on top
3) Sprinkle with basil
4) Put under broiler, & heat until cheese begins to melt
5) Remove from broiler, drizzle with olive oil
6) Sprinkle with salt and pepper