So, a momentary break from the ranting. It’s been a while since I’ve posted a recipe in these here parts, and I’ve been making something awfully tasty for JHW and me after trips to the farmer’s market that I thought others would enjoy. If you can’t find heirloom tomatoes, look for a firm-fleshed, sweet-tasting tomato. Really, though, the heirlooms make the dish, so… Find ‘em if you can.

Heirloom Tomato, Ginger, and Cilantro Bruschetta

Considering the atypical-for-Italian-cuisine ginger and cilantro, “bruschetta” probably isn’t apt. I don’t care, though. It’s delicious, and “salad” doesn’t impart the zing this fresh, lively, delicate “bruschetta” so richly deserves.

In a medium mixing bowl, finely chop:

4 medium-sized, different color, fresh-picked heirloom tomatoes
1 medium red onion

The tomatoes will be extremely juicy, so I pour into a collander to allow the excess juices to strain. I set aside the excess juices for later enjoyment (as beverage-wise they’re better’n any canned tomato juice).

To the onions and tomatoes, add to your tasting:

1 to 2 tablespoons finely minced or shredded fresh ginger
1/4 to 1/2 cup chopped fresh cilantro
1 teaspoon of olive oil
1 tablespoon of any fruit-based white vinegar (I used a locally bottled ginger-pear vinegar )
salt and pepper to taste – you want to taste both here as the salt gives the zesty sweetness a nice lift and the pepper imparts much-wecomed spicy zing

Mix thoroughly, cover, and chill for at least 30 minutes. Serve on crackers, toasted bread, or add to chilled cooked rotini or farfalle for a fantastic pasta salad.

sustenance /2008-09-22 by brandon e. heckman/

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