I’ve been watching my tomato plants grow wildly out of control now for about the past two weeks. What seemed a somewhat funny and entertaining diversion at first has now morphed into a nearly full time job. I wade through the jungle of greenery about every other day and come up with this many or more tomatoes. I also end up covered in scratches and dirt by the time I’ve finished because I planted my plants way too close and didn’t adequately stake them up. Lesson learned! And while it may sound like I’m complaining – I’m really not. I’ve loved snacking on little sweet cherry tomatoes from breakfast until bedtime, swooned over the delicate flavors of the various tomatoes I’ve grown, and even gotten a head start on freezing batches of tomatoes for next winter. But one of the easiest dishes to make with really good fresh tomatoes – and one that tastes most like summer to me – is a simple tomato basil crostini appetizer. You can gussy this up by adding capers and chunks of fresh mozzarella cheese, or keep it simple as I did last weekend with friends. By the way, crostini means little toasts and refers to the toasted bread itself. Combined with a topping like this is often referred to as bruschetta (“ch” is pronounced like “k” in Italian, so brew-sketta is how you say it). Buon Appetito!