My friend Wyler was coming to visit last year, at the top of tomato season. I was sick of tomato season. So not another tomato sandwich with mayo, not another batch of tomato sauce (hot or cold on hot pasta), not another lovely plate of sliced tomatoes on the side for me. And, though I never thought I'd say it, I was a little tired of olive oil. But it's insane to let a window ledge lined with good tomatoes turn ugly, so I made this bruschetta. And I was back in love with tomatoes, just like that. So good, the juices mixing with the melty butter, still crunchy toast, sweet tomato. It's best if you can get a loaf of unsliced rye from the bakery, because then you can make the slices just a wee-bit thicker that store bought rye--a half an inch is ideal; that's how I did it when Wyler was here, but you can definitely make due with a loaf or Arnold's. Just use less butter; you want the ratio of tomato to crispy rye toast to melting butter to be perfect.

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