Cherry Tomato Bruschetta
Tis the season when we have an over abundance of these delicious cherry tomatoes.
Vegetables
Cherry Tomato Bruschetta
I grow several varieties of tiny tomatoes in hanging baskets. Of course, they all ripen at once, and for about a month, I graze on them when I’m watering the garden.
They also make delicious salads, with lemon cucumber, and watermelon.
This is a simple starter that uses garlic, which conveniently, I’m also harvesting!
Ingredients
- 1 small baguette
- 0.5 cups olive oil
- 1 bulb garlic, roasted until soft
- large handful cherry tomatos
- 2 tbsp finely chopped chives
- 2 tbsp sour cream
- 2 tbsp lemon juice
- Dash of tabasco
Use really fresh bread for this recipe. Also, pick a large purplish garlic bulb – not the tiny white hard ones.
Also, choose tomatoes that are ripe – they have the best flavour.
If you don’t have chives, you can substitute with chopped basil or tarragon.
This is a great appy, perfect to munch on with a glass of something sparkly, on a warm summer evening.
Step by Step Instructions
Step 1
Roast the garlic bulb until soft and squishy.
Step 2
half the tomatoes and mix them with the sour cream, chives, lemon juice and tabasco. Refrigerate for an hour.
Step 3
Slice the baguette thinly, drizzle with olive oil and grill until crisp on both sides. Smear the squishy garlic over each slice
Step 4
Spoon the tomato mixture onto each slice and serve.
