Sunday, September 14, 2014

A Taste of Something New

This is my space. Which means it changes with me. Some posts are about my life, some are my thoughts and others are my feelings.  (More on how/why this space started.)

So, we are beginning a new type of post based on a love I've already shared, FOOD! Starting now, the occasional recipe will appear - and to start off right, a double! I hope you enjoy.

 What to do when there are too many tomatoes? Bruschetta!

 (And yes, I did just this for a recent tailgate. It got raves!)

Garden Fresh Bruschetta
Fresh ripe tomatoes (If you didn't grow them, then go to the farmer's market. The freshness of the tomatoes are critical to the recipe. These are real, fresh and from my garden.)
 - Dice fine
 - Put tomatoes in a colander to drain off excess juice
After you have prepared the tomatoes, combine with the following:
One garlic clove for every tomato, diced very fine
Generously add salt and pepper
A dash of Tastefully Simple's Spinach + Herb Dip (Always in my pantry - good for many recipes)
A bare drizzle of olive oil and a fair splash of good quality balsamic vinegar
Serve room temperature on freshly sliced bread rounds

The flip side of too many ripe tomatoes, is too many unripe tomatoes when it starts to get cold. They won't ripen in the cold. There are choices....

  • Bring them in  (I've seen them put on windowsills and hung upside down, straight on the vine)
  • Make green tomato pie (which I've done - it tastes like apple. I like this recipe.)
  • Alternative bruschetta  (see recipe below)

Green Tomato Bruschetta

Tip - this recipe works best with grape tomatoes and a long shallow pan

- De-stem tomatoes
- Dice garlic cloves (to taste - I do about 4 for 2 cups of tomatoes)
- Add olive oil, salt and pepper generously
- Roast at 425 degrees until the tomatoes wrinkle and shrink (about 35-45 minutes)
Serve warm on freshly slice bread rounds 

Take-away - Don't be afraid to try something new.

Other food posts you may enjoy:
- New Recipes
- July 2014 Books (with a recipe book review)

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