I made some griddle flat-bread for the first time last week to go with some rosemary bean spread and home-grown basil. I wanted something refreshing that didn’t take too long in the kitchen, so this was perfect. Luckily, I also had some cream of broccoli soup in the freezer to balance out the sandwich.

Now that summer is finally here, I can’t wait for some tomatoes to go with my basil and maybe even some burrata.