Stay cool with a broiler

I decided it had been a good long time since I tried a new recipe, from an actual cookbook. I was ready to leave my stand-by baked potato and salad behind for a night and embark on a culinary adventure using...almost forgot the word...ah yes, ingredients.

I adapted this a little bit from a Rachel Ray recipe. It's a sort of Italian tuna melt. I didn't have white beans, but pinto worked just as well. There's all sorts of goodness chopped into bits in this - capers, rosemary, kalamata olives, celery....mmm, mmm, mmm.

 

My favorite part is that you char the crusty bread first, then rub some raw garlic on it, drizzle it with olive oil, and then add a little bit of torn greens before putting that whole mess on top, and then, THEN, my friends, the provolone.

 

I'm not a very good food photographer, and after taking this, it reminds me a little of some sort of egg-on-toast thing. But it's not. It's really really good.