Tomatoes are the seasonal fruit I most anticipate every summer. Even though you can get them year round, there really is nothing better to me than a fresh, ripe, New Jersey tomato. I love them on anything – sandwiches, bagels, in pasta, in salads, and especially on their own, as bruschetta.
I love making bruschetta. It’s so easy and when the tomatoes are ripe, there’s really not much to do to them. I have a few fun things I like to add to the tomatoes, like leftover pickling liquid from pickled ramps or spring onion greens. But other than that, the recipe is simple and relies on the beauty and deliciousness of a perfect summer tomato. It’s my favorite snack to bring on the fire escape, along with mozzarella and prosciutto from Russo’s sandwich shop. I have some in the fridge that I might go snack on right now actually…enjoy!
(Makes 20 pieces)
3 large hothouse tomatoes
2 spring onions, greens and bulbs
1 clove garlic, made into a paste
1 cup olive oil
1 lemon, juiced
1 tsp balsamic vinegar
Salt and pepper
- Chop tomatoes, dice onions and chiffonnade the spring onion greens.
- Chop basil and zest garlic on a micro-plane.
- Mix all ingredients together. Season well and serve on toasted baguette with mozzarella and prosciutto.