Tomato-Feta Open-Faced Sandwiches

To me, the end of summer means lazy afternoons spent in the park, swimming, candlelit dinners al fresco, and more than anything -- tomatoes. Or at least, the first three are what I dream during the summer (mostly I've been in an air-conditioned office and sweating on the subway). But tomatoes, those I can have. My mom made these simple sandwiches for me when I was home a few weeks ago (why is everything always better when Mom makes it?) with tomatoes from their garden, and I couldn't resist re-creating it once I got back to the city -- especially since she sent a few of those tomatoes back with me as well. This makes an excellent appetizer or a simple lunch -- but be careful, you'll eat a whole baguette before you know it.Tomato-Feta Open-Faced Sandwiches

1 baguette, cut into 4-inch long halves

2-3 tomatoes, cut into 1/2 inch slices

2 oz feta cheese, thinly sliced

8-10 basil leaves, julienned

Olive oil

Salt and pepper to taste

Toast bread until golden-brown. Layer tomatoes and feta on top, then sprinkle with basil leaves and a dash of olive oil. Season with salt and pepper. Serve immediately.