This year I planted my one and only gold tomato plant with great anticipation and then it surprisingly produced some sort of red tomato. I was so disappointed. I even went out and checked the tag. Mistakes happen. I love these gold tomatoes. I picked up a couple that looked really good at the market. My favorite way to have garden fresh tomatoes is with bruschetta. This is one dish my no-fresh-tomatoes-for-me kids definitely eat and can't seem to get enough of. They aren't little kids either.
Bruschetta is grilled bread that has been brushed with olive oil and rubbed with a garlic clove. The name comes from the Italian word bruscare that literally means "to roast over coals". There are many ways to serve bruschetta but a typical way is with fresh tomatoes.
Here is one of my favorite recipes for bruschetta using a golden tomato. All you need is a large golden tomato (I believe this one is a Brandywine gold), a loaf of bread, some fresh, tangy goat cheese, fresh basil, a clove of garlic, white wine vinegar, some good quality extra virgin olive oil and salt and pepper to taste.
Big Sky Bread. Most of the bread we buy comes from this bakery.
Set the bread aside and prepare the tomatoes first. Chop the tomato about 1/4 inch dice, mince the clove of garlic, chop the basil and place it all in a bowl.
Preheat the broiler of your oven. Slice the baguette or loaf about 1/4 to 1/2 inch thick. Place the toasts on a baking pan and brush them with olive oil.
Now toast the bread under the broiler in your oven or grill them if you choose. For me, this is the hardest part of the recipe because of my tendency to burn the toasts.
It is ready. Now smear some goat cheese on piece of bruschetta and top it with some of the tomato mixture and enjoy!
Here is the easy peasy recipe:
Bruschetta with Golden Tomatoes
1 large golden tomato, (such as Brandywine gold), 1/4 inch dice
2-3 tablespoons of fresh basil, chopped
1 clove garlic, minced
1 tablespoons of good quality extra virgin olive oil plus extra to brush on the toasts
1 teaspoon of white wine vinegar
1/4 teaspoon salt, or to taste
pepper to taste
1 baguette or french loaf, (day old or fresh, whole grain or white)
4 ounces of fresh, tangy goat cheese
Mix the tomatoes, basil, garlic, olive oil and white wine vinegar in a bowl. Add salt and pepper to taste. Set aside to let the flavors meld and make the bruschetta.
Preheat the broiler. Slice the bread and place on a baking pan and brush with olive oil. Remove when golden brown around the edges.
To serve: Smear a toast with goat cheese and top with tomato mixture. Enjoy!
Note: Instead of mincing garlic and putting it in the tomato mixture, the traditional way is to rub the toasts with the garlic clove sliced in half. This method has a milder garlic flavor.