Heirloom Tomato Bruschetta/Fresh Pizza

Hopefully this is not too late, for my garden this its just in time…you can use any tomato, yet the tastier the tomato the better, as this really highlights the tomato flavor, and the heartier the tomato the more it will hold up to the toasting.  This is my favorite way to eat fresh tomatoes in the summertime…

Cut tomato into chunks and place in a bowl.  Add diced garlic (1 clove?), balsamic vinegar, a slight squeeze of lemon, olive oil, salt, and if you like, pepper, to taste.  A great way to cut basil is to stack a few leaves on top of each other and roll into a little tube, then slice across to make lots of small, pretty strips of basil.  Add to mixture and adjust all this to taste.  Cube fresh mozzarella and toss.  Put on any kind of bread and toast in the oven until the bread is toasty and if you are using the cheese it is just the slightest bit melted, to your liking.  I just made it in 5 minutes and was so good I had to share…yum!

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mother ocean

seaweed swirls
through the tendrils of
my long mermaid dreadlocks
that kiss
the back of my calves
as i swan dive
heart open
back arched
arms outstretched
into the depths
below
the turmoil at the surface
rumbling across
the sensitive skin of my soles
as the wave passes
my face
popping out
of the salty brine
buoyant
smiling
at the sparkling bright sun
and you