Last night, I ruined Chris’s beloved baguettes.
Sounds cruel, doesn’t it? It wasn’t meant to be. I was simply trying to use up the cool yellow tomato that my CSA gave me last week.
“So you ruined a baguette with a tomato”, you ask? Yep, sure did.
Enter: Bruschetta. Chris’s culinary nemesis, he is not a big fan of raw tomatoes. Ironic considering that he loves salsa. What an amazing transformation tomatoes can make when we cook them!
This bruschetta was very tasty, although I think red plum tomatoes might have suited it better. I also would have liked more olive oil in the bruschetta, but I was trying to cook something that I wouldn’t feel bad about eating. What a delicate balance that can be!
Here you have it, Yellow Bruschetta!
- 1 large yellow tomato
- 1 tbsp garlic, minced
- 1 tsp olive oil
- 1 tsp white balsamic vinegar
- 3-4 fresh basil leaves, chopped
- salt and pepper to taste
- 2 loaves French Bread
- olive oil spray
- Parboil the tomato for one minute in boiling water that has just been removed from the burner, then drain.
- Using a sharp small knife, remove the skins of the tomato.
- Once the tomato is peeled, cut it into small pieces, discarding the stem area.
- As you chop the tomato, place it in a strainer to drain off the excess juice.
- Pre-heat oven to broil.
- Combine garlic, 1 tsp olive oil, vinegar, chopped basil, salt, and pepper in a bowl.
- Gently mix in the tomato, then adjust salt and pepper to taste.
- Slice the baguette on a diagonal into thin slices about 1/4 inch thick.
- Lightly spray both sides of the bread with olive oil spray.
- Place on a baking sheet and toast on the top rack until one side is lightly browned.
- Flip the bread and continue toasting until the second side is lightly browned.
- Arrange the baguette slices on a serving platter and place some topping on each slice of bread. (Make sure to top immediately before serving to prevent the bread from getting soggy.)
Servings ~ 8
Calories ~ 211, Fat ~ 3 g, Carbohydrates ~ 39 g, Protein ~ 6 g