There are many reasons I love the summer. I'm a Leo (8/8), pool!, cute sundresses, and wonderful, beautiful fresh fruits and veggies at the Farmer's Market. I let the local foodshed dictate what I'm going to eat, rather than go to a grocery store and be supplied with whatever I might want from who knows where.
It's a form of adventure, comfort, and joy.
I love honoring ingredients by letting them play with each other raw.
One of my favorite things to eat is bruchetta.
I start by making the bread (I can do it from scratch, but in this case, I'm eating garlic-rosemary focaccia from a stand at the farmer's market). I cut it into 2" strips then cut the bread down into thirds (melba toast thin). I drizzle a little bit of olive oil on top (you can use an olive oil mister). Use a high-quality extra virgin olive oil. I'm using Interrupcion olive oil from Argentina. Unlike many other olive oils I've had, this has a beautiful bright quality to it. Here you have a few options-- Grill the bread, broil the bread, or just bake the bread. The goal is having thinly-sliced bread with some crunch to it.
The top is diced fresh tomatoes, garlic (as much as you want), salt and pepper, and topped with a chiffonade of basil.
Then noms away.
Later? This season's first peaches. **swoons**