Otherwise known as pesto goat cheese with fresh tomatoes on….crostini.

I thought the latter was a little long.

Few things scream summer like garden-fresh tomatoes and flavorful pesto.

And few things taste as good as summer tomatoes and pesto made from a fresh bunch of basil. Or you know, pesto from a jar – sometimes convenience rules.

It is the combination that never gets old: basil, tomato and bread. Cheese never hurts.

This summer appetizer is great because it can be made ahead of time and then just compiled when you are ready for it. If you are short on time you can always buy pre-made crostini or use melba toasts.

And I totally used jarred pesto – I just didn’t tell.

It feels a little odd to go back to the normal scheduling around here. Thank you for reading all about the SNAP Challenge and I appreciated hearing from all of you who commented, tweeted or emailed me to weigh in!

You all know that I eat eggs all the time. Most of the time they are consumed in a very simple way – scrambled or fried. But weekends sometimes require something special.

These eggs can definitely be qualified as special – without fussy ingredients or crazy techniques. Poaching the scrambled eggs keeps them perfectly soft and creamy and is much easier than actually poaching a whole egg. Richie is the only one who has poaching success in our house thus far.

The goat cheese sauce adds luxurious flavor – serve it for a special weekend breakfast alongside some pumpernickel toast for dipping and a mimosa if you dare!