Thursday, September 9, 2010

Sweet Heirloom Tomato Bruschetta

Totally inspired from Taste of Beverly Hills I was seriously craving some fresh Bruschetta.  Luckily for me I had a handful of mini heirloom tomatoes, an amazing pesto, a tub of freshly crumbled feta and a loaf of TJ's garlic & parmesan bread lying around. 

I cut up the tomatoes & tossed them in a bowl with some chopped red onion, a healthy heap of pesto, a drizzle of olive oil & balsamic vinegar and a sprinkle of hawaiian pink sea salt.

Then, I heat up the skillet with a drizzle of olive oil, and toasted my bread slices until they were nice and crispy before topping them with my bruschetta mixture and a crumble of feta.

It came out beautifully and worked really well with my soft poached eggs in tomato pouches.  (Obviously it would have helped if we'd checked to make sure that the eggs weren't salmonella poisoned eggs, but we've now learned our lesson about THAT.)

One thing, the balsamic dulled the vibrant color of the tomato & pesto, so I'd probably drizzle it on the bread instead... OR perhaps mix it with the olive oil used for grilling so I could get a nice caramelized crust.  That could be really good, or just OK.  Hrm. Food for thought.

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