JoyFoodly is delighted to create recipes each month for Whole Foods Market’s ‘Now in Season’ program. Be sure to look for our recipe cards in your Northern California stores, and don’t forget to speak with your Whole Foods Market produce person when picking out your summer tomatoes. They always have the best tips and easy recipes—and often offer tasty samples.
There is nothing like a ripe summer tomato. Their sun kissed sweetness can not be replicated any other time of the year. Eating a tomato in season represents everything delightful about long hot summer days, when mealtime means reaching for something juicy, fast and easy. That’s what our PBT’s are all about.
When I was growing up in the South, everyone grew their own tomatoes. You could see wild vines reaching for the sky in every neighbor’s backyard. Who had the best was a matter never to be settled, but we could all agree upon one culinary truth. No matter how good your tomato was, it was always better tucked between two crunchy pieces of bread slathered with thick lemony delicious mayonnaise.
As a purist, I still relish those simple tomato sammies, but I also love to play with the amazing heirloom varieties you can find in your local Whole Foods Market and neighborhood farmer’s market, all with different colors, textures and flavors. Yes, it presents many more decisions to be made, but I love the adventure of it all. If you have ever felt overwhelmed with how to pick the perfect tomato, here’s an easy guide to help you make those tough decisions!
And in our Joyful 12 Learning Lab, I’m sharing all the ways you can prep tomatoes in your home kitchen.
In this recipe, I’m taking it one step further, combining sweet peaches and a tangy and herby fresh farmer’s cheese for our open faced bacon tomato sandwiches. If you’re like me, summer seems to go by way too fast. Make these heavenly toasts for your dinner or lunch today, and hold onto the taste of summer just a little longer!
- heirloom tomatoes, 3-4 (a mix of colors)
- peaches, 2
- bacon, applewood smoked, 4 slices
- basil, fresh, approximately 3-4 tablespoons (when cut)
- fresh farmer cheese (fromage blanc or a soft feta), 2/3 cup
- ricotta cheese, 1/3 cup
- olive oil, 1 tablespoon
- salt, ¼ teaspoon
- pepper, ¼ teaspoon
- sandwich loaf bread, gluten free, 4 slices
- Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
- Wash all produce.
- Slice tomatoes into rounds.
- Cutting around the pit, cut peaches into two bigger halves. Then slice those halves into rounds.
- Cut basil into thin slices or tear with your fingers. In a bowl, combine the two cheeses, about two tablespoons of the cut basil, olive oil, and salt and pepper with a fork until smooth.
- Cook bacon until crisp. Set aside over paper towels to cool slightly and absorb any excess oil.
- Toast bread under a broiler for 3-4 minutes, or until browned and crunchy.
- To make your PBT, first slather the cheese mixture on the toast. Next, top with a piece of bacon, then slices of the peaches, then the tomatoes. You can top the toasts with extra cut basil to decorate and add an extra kick of freshness.