Itsy Bitsy Foodies

We recently went to the Fruit Loop in Hood River to pick apples.  If you are in the Portland-area and have not been, I highly recommend taking a day in September (or another time of year) to drive the beautiful loop, stopping at farms and wineries along the way, complete with panoramic views of orchards, vineyards, the Columbia River, Mt. Hood, and even Mt. Adams in the distance.  After a fun-filled day at the farms, we stopped by Double Mountain Brewery for some excellent thin-crust pizza and brew.  That was where I discovered a seasonal pizza special: Heirloom Pesto Pizza.

Later that week, we took a trip to a nearby u-pick farm where my boys and I stocked up on heirloom tomatoes.  Coincidentally, my mom gave me a large bunch of her basil.  As the heirloom-pesto stars aligned, I made a batch of pesto and replicated the summer seasonal pizza at home, simply sans pizza.  The broiled pesto heirloom tomatoes became an immediate appetizer hit with family that was visiting.

You can top your heirloom {or other variety of choice} tomatoes with pesto or the French version sans pine nuts, pistou.  Simply broil the cheese and pesto-topped tomatoes for a few minutes until bubbly and you have a flavorful, simple appetizer or side dish that highlights the simple ingredients of summer.