This isn’t so much a recipe as a salute to the lovely tomatoes from Bill’s garden. They are ripening now – the sweet cherry ones on the deck, and the field tomatoes and plum tomatoes in the garden. Most of the latter will be used to make Bill’s salsa (see the September 19, 2010 post for the recipe). But I also steal a few to slice for sandwiches and for salads topped with balsamic vinegar, olive oil, sea salt, pepper, bocconcini cheese and fresh basil. There is nothing better (except, maybe, when I use slightly warmed chevre instead of the bocconcini).

Enjoy the harvest.

Tomatoes topped with bocconcini and basil