There are a few produce items that scream summer, and for me tomatoes are at the top of the list. In the Pacific Northwest the tomato season is quite short, and we are best off growing smaller varieties of tomatoes to assure a meager crop. However, we do have farmers that come over to the Puget Sound from Eastern Washington to sell us their delicious produce, and I for one am grateful. Last weekend I paid a visit to Alvarez Farms at the Capitol Hill Farmer's market; Among my purchases were two delicious Beefsteak tomatoes. With that, I knew that I was on my way to one of my favorite summer dishes. I love me some Bruschetta! Whenever I see photographs of bruschetta, the topping is usually quite dainty, as it should be for an appetizer. AND you should feel free to enjoy it as an appetizer, and top little crostini with a small amount of this delicious salad that could easily pass for a legal drug. OR you could do like I did, which was pile it on my toasts in a gorgeous mound and eat whatever is left over with a spoon, in a joyful fashion.
Tomato and Feta Bruschetta
1 Beefsteak tomato, diced
1/3 sweet onion, small dice
10 leaves fresh basil*
1 oz. sheep milk feta
2 tbsp olive or grape seed oil
2 tbsp Balsamic vinegar
2-3 slices of rustic bread, toasted
Combine the ingredients and pile onto the toasted bread.
*To prepare the basil, I like to stack the leaves, roll them up the long way, and use a scissors to cut, working your way down the cylinder, resulting a fine slivers of basil.
1 comments:
Hi Carina, what great ideas. We've been getting fresh organic tomatoes, radishes, cucs, onions and the like all summer, but never thought of P.D.G., so we'll let the cock crow real soon. And maybe one of us can get to a farmers market for some good local tomatoes and sweet onions. On the chef's docket this week meals is definetely toasty bruschetta, and I'll use that italian bread I was telling you about the other day. Instead of feta there will be blue cheese, as a friend who worked at the American National Chesse Institute or whatever it was that had their prizes show last week came away with mountains of the stuff, all left over at the end. Will basil go with blue cheese? Thanks for sharing your love of food.
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