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Perfect Summer Tomato Bruschetta Recipe

by | Aug 15, 2011
Bruschetta

Bruschetta

Bruschetta was the first sophisticated dish I could really make. That’s probably because it doesn’t require any cooking and is entirely dependent on the quality of your ingredients. Find some good ripe tomatoes, a decent baguette and you’re in business.

For this recipe I used the abundance of spectacular tomatoes I found this weekend at the San Francisco Ferry Plaza Farmers Market. I chose one big striped heirloom tomato, several dry-farmed early girls and half a basket of mixed cherry (red) and sungold (orange) baby tomatoes. It doesn’t matter much what varieties you choose, just make sure they are ripe and have good flavor.

Bruschetta Ingredients

Bruschetta Ingredients

The next essential ingredient is a good baguette. I bought sour and Italian baguettes from Acme Bread Co. To turn your bruschetta from good to amazing, be sure to brush your bread slices with olive oil and lightly toast them in the oven.

For this recipe I added a diced roasted pepper, but feel free to get creative with your ingredients. Chunks of fresh mozzarella are a great addition, especially if you are having a hard time choosing between bruschetta and caprese salad.

This recipe is the perfect summer snack and can be served as a starter, side dish or brought to a potluck (keep bread and topping separate until you arrive).

Summer Tomato Bruschetta

Ingredients:

  • 2 c. diced summer tomatoes
  • 1 clove garlic, worked through garlic press
  • 1/4 c. good quality extra-virgin olive oil

    Roasting Pepper

    Roasting Pepper

  • juice of half lemon
  • 8-10 basil leaves, sliced into ribbons
  • paprika, to taste (optional)
  • good sea salt, to taste
  • red bell pepper, fire roasted (optional)
  • splash of balsamic vinegar (optional)
  • sour baguette, sliced into 1/2 in. discs at an angle

If you are roasting a pepper, start by turning on a burner and placing the pepper on top. Blacken the skin evenly by using tongs to turn periodically. When the pepper is completely blackened, remove from flame and allow to cool. Scrape off blackened skin with a dull knife or fork, remove seeds, dice and set aside.

Bruschetta Mix

Bruschetta Mix

In the meantime preheat oven to 325 F and slice bread.

Combine first 9 ingredients in a mixing bowl. Some people add sugar, but I prefer to add a splash of balsamic vinegar if I want a little more sweetness. Paprika is also optional, but I find it adds a nice, subtle complexity. Don’t be shy with your sea salt in this recipe. Allow mixture to marinate briefly, stirring occasionally.

Olive Oil on Baguette

Olive Oil on Baguette

Next brush your baguette slices on one side with olive oil and place in warm oven. Toast for 6-10 minutes. Monitor carefully and do not allow to burn.

Place baguette slices on your serving plate and heap marinated tomatoes on top. Add extra small spoonfuls of juice on top of the mixture to add flavor and soften bread.

Serve immediately and crack the champagne.

What do you add to your bruschetta?

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For The Love Of Food

by | Aug 6, 2010

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

New evidence that the Atkins diet may be depriving people of nutrients? You bet! There were also a few interesting articles this week about food ideology and the antagonistic tone that frequently comes up in discussions about health, food safety and politics. And Francis Lam’s greatest tomato pasta on earth article totally blew my mind (in a good way).

I read many more wonderful articles than I post here each week. If you’d like to see more or just don’t want to wait until Friday, be sure to follow me on Twitter (@summertomato) or the Summer Tomato Facebook fan page. For a complete reading list join me on the new Digg or StumbleUpon. I’m very active on all these sites and would love to connect with you.

Links of the week

  • Is Your Diet Depriving You of Nutrients? <<A new study suggests that Atkins dieters may be lacking in nutrients that are usually found in starchy foods. Dieters on the Zone diet (which is more balanced) fared the best, nutrient wise. (Low Carb Diets Blog)
  • Does high-fructose corn syrup cause cancer? <<Does it matter? Great analysis about how the facts are often beside the point when food and health get discussed in the media. (Salon)
  • “Can’t we all just get along” – It does not seem so. <<BS of the week. Along the same lines as the previous article, Bill Marler brings up the antagonistic tone that often comes up in public food dialogue, which is neither pleasant nor productive. And that sucks. Intelligent discussions don’t seem to be forthcoming these days. That’s why I’m so grateful for the wonderful conversations we have here at Summer Tomato. (Marler Blog)
  • A Dozen Eggs for $8? Michael Pollan Explains the Math of Buying Local <<Great interview with Michael Pollan about why Bay Area residents have embraced his eating philosophy. (Wall Street Journal)
  • Chili Peppers May Come With Blood Pressure Benefits <<Cartoons with red faces and exploding heads may give you the wrong idea. It appears chili peppers actually lower blood pressure in the long term. (ScienceDaily)
  • Is MSG Unhealthy? <<People sometimes ask why I don’t talk about MSG more on this blog. The truth is that the data doesn’t condemn it as much as people seem to believe. I don’t reject any food without strong science to back it up. Dr. Weil concurs. (Dr. Weil’s blog)
  • For blood pressure, can you be fit but fat? <<New research suggests body weight is a risk factor for high blood pressure independent of physical fitness levels. Best to keep both under control. (Medline)
  • Why did Whole Foods tart up my organic peanut butter? <<I agree with Tom Philpott on this one, but I still think it’s funny to get so riled up over “peanut butter.” (Grist)
  • Chioggia beets and farro salad <<Psssst. I shared one of my favorite recipe outlines over at my personal blog this week. It is super easy, and there are a zillion possible variations you can do. Beets not required. (daryapino)
  • The greatest five-minute tomato pasta on earth <<I almost choked to death when I read this, because Francis Lam had almost the exact same tomato experience I had. Then he turned it into a recipe. (Salon)

What inspired you this week?

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For The Love of Food

by | Aug 14, 2009
For The Love of Food

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

Be sure to check out my guest post on how to get creative with your healthy eating over at Marbled Musings. Also this week: the controversy about exercise, more problems with industrial food (especially beef), healthy tips for the end of summer and the newly discovered benefits of fish.

I read many more wonderful articles than I post here each week. If you’d like to see more or just don’t want to wait until Friday, be sure to follow me on Twitter (@summertomato) or the Summer Tomato Facebook fan page. For complete reading lists join me on the social bookmarking sites StumbleUpon and Delicious. I’m very active on all these sites and would love to connect with you there.

I also invite you to submit your own best food and health articles for next week’s For The Love of Food, just drop me an email using the contact form. I am also accepting guest posts at Summer Tomato for any awesome healthstyle tips you’d like to share.

This post is an open thread. Share your thoughts, writing (links welcome!) and delicious meals of the week in the comments below.

For The Love of Food

What great articles did you read and write this week?

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