Tomato Tartines for Breakfast

We live in a late-19th century home on a slight ridge near a river and a wetland. We have lots of trees on our little hill. As a result, our property is also home to rabbits, squirrels and chipmunks. We've had frequent deer, bear, muskrat, turkey, porcupine, raccoon and fox sightings as well, and yet we live less than a mile from downtown. Most of the time, I love this crazy neighborhood with its mix of very old and newer homes, and think of my yard with its motley crew of critters as the peaceable kingdom.

But I'm pretty sure it's those sneaky squirrels who are enjoying my garden this summer. They have an odd ritual: Eat half the tomato, squash or other vegetable and then leave the rest on the deck or porch steps. They do this all the time. I know they like to position themselves on a hard surface when they eat, and I don't blame them. It's a lot easier that way. But I swear, sometimes they just do this to get to me. It's sort of a "Nah nah nah nah nah, I'm eating your harvest!" Or maybe it's some weird kind of offering, a sign of affection. I'm not really sure.

It is discouraging, but fortunately, I have ample access to tomatoes at area farm stands and farm markets, and the local Italian market makes a great effort to offer local and regional produce. And when tomatoes are in season, I have them for breakfast.

Tomato tartines! Breakfast doesn't get any easier or tastier. Here's my technique:

• Toast two pieces of Udi's Gluten-Free Whole Grain Bread and then slather them with Smart Balance; you can add a bit of cream cheese, too, and sprinkle on minced onions. Or dill.
• Cut two thick slices of tomato and place atop the bread. Spread with mayonnaise.
• Then add Parmesan cheese, or, in the case above, cheese with garlic and sun-dried tomatoes. Zap in the microwave until the cheese melts.

I was in a hurry (it was, after all, Monday) or I'd have gone outside to pick some fresh basil. Bacon bits are a nice addition, too. In the past, I have topped the tartines with salmon and capers, too, or black olives. 

How do you make tomato sandwiches? True sandwiches or open faced tartines? Here's an open-faced version that sounds good. Or, try a more classic sandwich approach.

Here are some ideas from other tomato lovers. But I want to hear from you!

(Thanks to Christine and Kalyn for whetting my appetite.)