I went to the Dupont farmers market last Sunday on a mission to get heirloom tomatoes for this posting. Heirlooms are everywhere right now, so I’d recommend making a trip to a market near you before it’s too late. I never liked raw tomatoes when I was growing and even today I sometimes take a pass (think: crappy sandwiches with pale red tomato slices), but heirlooms are in a class by themselves when it comes to raw veggies. Simplicity is your best bet with heirlooms and I recommend serving with good olive oil and a soft cheese (chèvre, mozzarella di bufala) or as a basic bruschetta.
So, in addition to my heirloom tomato bruschetta recipe, I’ve got two others to share as well – all made (mostly) from the ingredients purchased at the market.
Heirloom Tomato Bruschetta
Prep Time: 10 minutes
2 small or medium-sized heirloom tomatoes (any variety, I usually use different colored tomatoes)
1/2 baguette, cut diagonally into eight slices
1 tablespoon freshly chopped basil
1 tablespoon capers, rinsed and chopped
4-6 kalamata olives, chopped
1-2 tablespoons olive oil
1 teaspoon balsamic vinegar
Salt and Pepper
Drizzle a small amount of olive oil over each slice of baguette and toast until crispy, about 5 minutes, in either a toaster oven or under the broiler. Dice the tomatoes into various sized pieces, about a ½ inch or smaller, and add to a mixing bowl. Add basil, capers, kalamata olives, salt, and pepper. Add the olive oil and balsamic vinegar and mix together.
Spread a small amount of goat cheese on each slice of baguette. Add a spoonful or two of the bruschetta mixture to each slice. Drizzle any remaining oil and vinegar mixture over each slice and serve.
Roasted Red Pepper and Garlic Hummus
2 medium-sized red peppers
2 garlic cloves, chopped
2 14 oz cans of chickpeas
2 tablespoons tahini
Salt and Pepper
Roast the red peppers on the grill or under a broiler until thoroughly charred. Place in a bowl, cover with plastic wrap, and let cool. Once cooled, reserve any liquid in the bowl, peal off the charred skin, and remove the core and seeds. Chop the peppers and add to a food processor along with the garlic, salt, pepper, and the remaining red pepper liquid. Pulse until the ingredients form a smooth puree. Drain the chickpeas and add to the processor along with the tahini. Pulse until a thick paste is formed. With the food processor running, slowly add the olive oil until you get a smooth texture to your liking. Refrigerate for 1-2 hours before serving.
Zucchini and Eggplant Mixed Grill
Serving Time: 20 minutes
1 green zucchini
1 yellow zucchini
Dried herbs (basil, parsley, rosemary, thyme)
Salt and pepper
You can do this with all sorts of veggies, but zucchini and eggplant make for a good version of a mixed grill in the fall. Trim the ends and slice the zucchini and eggplant lengthwise in roughly ½ inch slices. In a shallow pan, toss the veggies with the dried herbs, salt, pepper, and olive oil until evenly coated. Cook over the grill until charred with grill marks, about 5 minutes for each side. Cut into smaller pieces and serve.