There are very few days left this season when you’re going to find the humble, but beautiful garden tomato.  Enjoy it while it lasts by taking every opportunity to eat all you can.

A variety of tomatoes, chopped (enough to top however many toasts you’re serving up)
Basil, fresh and chopped (probably about a 1/4 of a cup)
Garlic, a few cloves, chopped
Olive Oil
Balsamic Vinegar
Focaccia Bread

Marinate the tomatoes for a few hours by drizzling with olive oil and vinegar.  Just before serving slice the bread and in a skillet, drizzle olive oil, and add the garlic and heat over medium-high heat.  Throw the slices of bread in and cook for a minute or so on each side until golden brown.  Top with the tomatoes and basil, sprinkle a little salt and pepper, and you have yourself your last veggie indulgence of the season.