Sometimes, it really pays to keep things simple. There are many nights when I don't feel like cooking or just want something light. My husband will crack open a bottle of wine, I'll throw something together from whatever I can find in the fridge, and we'll put our feet up and relax. Surprisingly, some decadent fare can actually be produced in spite of such poor planning. Recently, one of those evenings had me staring at two heirloom tomatoes wondering how I could turn them into a meal. I found a disk of Cypress Grove Purple Haze goat cheese (with lavender and fennel pollen--yum!) in the fridge, some olive bread in the freezer, and some basil in the yard. The sandwiches were ready in five minutes, and we ate happily knowing there were only wine glasses to wash at the end of the night.
Heirloom tomatoes, sliced
Olive bread, sliced and lightly toasted
Purple Haze goat cheese (or any type you want)
Chopped fresh basil
EVOO and/or balsamic vinegar drizzle (optional)