Absolutely nothing beats feeling like your weekend was well spent when you wake up on Monday morning. I had a to-do list, and amazingly a lot of items got crossed off, but I didn’t let myself get bent out of shape when Sunday rolled around and I had the chance to spend a few episodes of 24 picking leftover blue crabs for dinner’s crab cakes.
I really had every intention of following this recipe as it was written. I had planned to throw in some summer squash too but I got to the Farmer’s Market a little later than I wanted to and there was no more squash. I was going to take my savory crisp to a little crab feast a friend had organized in the park nearby. Well, my friends got a quickly baked panzanella salad instead. Hunks of baguette instead of bread crumbs, pieces of torn mozzarella, red scallions, olive oil and aged balsamic vinegar.
I had more tomatoes though and thought about trying again on Sunday. I just couldn’t bring myself to put these freshly picked summer tomatoes in a hot oven though. Slicing and stacking were as far as it got.
Neither of my attempts at making a savory tomato crisp were successful. I’m going to try and maintain my weekend state of mind though and not worry about it. 🙂 Plus, there’s one farmer’s market tomato left on my counter and I think a simple tomato sandwich on toasted bread with just a light smear of good mayo will erase any lingering feelings of disappointment.