Walking outside in the crisp, cool morning air and picking a tomato from the garden for lunch is part of my morning routine and I am relishing it! There was a time (when we were young and stupid) that Eric & I didn’t eat tomatoes. I have no idea what we were thinking when we proclaimed we didn’t like them. I’m not sure what turned us around, either, but I am very glad we learned the error of our ways. Fresh tomatoes are now a major part of my diet.
My grandparents always grew plum tomatoes. My dad had tomatoes in his garden as did Eric’s dad. My garden is pretty much devoted to the tomato plants. There are 17 tomato plants of 3 different varieties in this year’s garden. The beefsteak and grape tomatoes are in the minority. Most of the plants are Roma or plum tomatoes, my favorite kind. We mainly use them as fresh tomatoes and only resort to turning them into sauce when we are overwhelmed and need to do something FAST with LOADS of tomatoes. It happens, but not often.
Nona with Eric in 1996.
Bruschetta Serves 6-8
INGREDIENTS
- 6 plum tomatoes, seeded and chopped
If you can’t find fontinella, fontina is a good alternative.
- 2 ounces prosciutto ham, sliced thick and chopped
- 2 ounces fontinella cheese, chopped
- 1 tablespoons fresh basil, chopped
- salt, to taste
- 1 tablespoons extra virgin olive oil, plus additional for bread
- 1/2 tablespoon balsamic vinegar
- 1 loaf of French bread
DIRECTIONS
In a large mixing bowl, combine the tomatoes, prosciutto, fontinella and basil. Add the oil, vinegar and salt to taste.
Chop the tomatoes, prosciutto, onion, basil & cheese, then gently combine.
Slice the bread into 1/2 inch thick slices and arrange on a baking sheet. Brush or spray them with oil and toast them under the broiler for one minute or until golden. Flip the slices over, brush or spray with oil and broil the second side for an additional minute or so to desired doneness.
Toast the bread on both sides under the broiler, 1-2 minutes per side.
Arrange the bread on a platter around the bowl of the tomato mixture.
A great Italian appetizer or meal!
This is a favorite light dinner in the summer around here! ~Linda
Bruschetta Serves 6-8
INGREDIENTS
- 6 plum tomatoes, seeded and chopped
- 2 ounces prosciutto ham, sliced thick and chopped
- 2 ounces fontinella cheese, chopped
- 1 tablespoons fresh basil, chopped
- salt, to taste
- 1 tablespoons extra virgin olive oil, plus additional for bread
- 1/2 tablespoon balsamic vinegar
- 1 loaf of French bread
DIRECTIONS
In a large mixing bowl, combine the tomatoes, prosciutto, fontinella and basil. Add the oil, vinegar and salt to taste.
Slice the bread into 1/2 inch thick slices and arrange on a baking sheet. Brush or spray them with oil and toast them under the broiler for one minute or until golden. Flip the slices over, brush or spray with oil and broil the second side for an additional minute or so to desired doneness.
Arrange the bread on a platter around the bowl of the tomato mixture.
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Love bruschetta…now if only someone would donate their garden tomatoes…..
I’ve got plenty to share! Come on up!