Yup it’s that time again, Recipe Friday, and the weekend, so it’s yet another opportunity for you to try your hand at mastering your culinary skills. Roll up your sleeves and try this easy and tasty dish out.
I have given you a recipe that requires seasonal and fresh ingredients, heirloom tomatoes are the stars here. Have you been to the farmers market and/or the store and seen them? For some reason this year they stand out in quality, color, texture and taste. They are every shade of the rainbow honestly, which will make this bruschetta a unique one for you and your guests.
For the lovely summer weather (well not in San Francisco…did it not just rain on Tuesday night?) I suggest grilling these bad boys on an outdoor bbq, for that yummy summer flavor. But if you’re not feeling up to the grill outdoor challenge, just dice and eat them raw, it will still be delicious. Fresh basil, good olive oil and some great bread make this dish pop, so don’t underestimate the power of great seasonal and fresh ingredients.
Now to go with this dish, I gave you a red and a white. Mix it up a bit, try it with both, see which works best for you. The red, the Sangiovese grape is the main component of Chianti, and has fruity flavors that work well with the sweetness of the tomatoes and the acid of the balsamic. The white, a Sauvignon Blanc, usually has crisp and refreshing notes, that pairs well with all the fresh ingredients that we are using.
So go ahead and had some fun impressing your friends or just enjoying some good food on your own. Let me know how it goes! and as always,
Happy Cooking. Katherine Pontius
Grilled Heirloom Tomato Bruschetta
2 tablespoons olive oil, plus more for grates
1 pound heirloom tomatoes, cored and halved lengthwise
Coarse salt and ground pepper
4 cloves garlic, whole (more if needed)
1 tablespoon balsamic vinegar
1/4 cup fresh basil leaves, rough chop
4 thick slices country bread
Heat grill to medium high, oil grates. In a bowl toss the tomatoes to coat
with olive oil, season with salt and pepper. Arrange the tomatoes on the
grill cut sides down, cover and grill until soft (5-10 min. depending on the
size) take off grill and allow to cool. When cool enough to handle, cut into
small chunks. Mix with 1/2 the basil, salt and pepper, set aside. Brush
bread with oil, grill on both sides until grill marks appear, cut each slice in
half, rub with fresh garlic cloves, top with tomato mix and remaining basil.
The lightness of the heirlooms and the fresh flavors of the ingredients will pair well with either a red or a white so I gave you one of each option to try with this fresh seasonal dish. A Sangiovese and a Sauvignon Blanc:
Bargain: $ 7.99
Di Majo Norante Sangiovese 2005
Splurge: $ 74.99
Fontodi Flaccianello della Pieve 2003
Bargain: $ 10.99
Morton Estate Sauvignon Blanc 2005
Splurge: $ 24.99
Gann Family Cellars Spring Hill Vineyard Sauvignon Blanc 2004