Tomato season is in high gear right now! That translates into caprese salads and lots of tomato bruschetta in my kitchen.
This weekend I harvested some sungold tomatoes that were as sweet as candy. This particular sungold plant has a story. My mom planted a seed back in February when snow was still falling to the ground. She raised the seedling under a greenhouse light. Once it was a couple months old, the sungold travelled 5 hours to the California bay area. It was handed off to my boyfriend’s parents who have a sunny yard, perfect for tomato plants to flourish. Right now the tomatoes are reaching their peak ripeness and let me tell you again, they are so good. Better than any tomato at the grocery store!
I decided to make a simple bruschetta with the sungold tomatoes and some other ingredients I had on hand. This is a healthy, fresh, and quick side or appetizer. I make this all the time in the summer.
Cut desired amount of cherry or sungold tomatoes into quarters. Chop up some cilantro and mix with tomatoes. Add a swirl each of good extra virgin olive oil and balsamic vinegar. Add cracked pepper. Then crumble in some queso fresco cheese. Mix everything together then let sit while you prepare the bread.
Cut a baguette into slices (again, use desired amount). Lay on baking sheet and put into a preheated 350 F degree oven. Once the bread is toasted on top, flip. Let the other side toast up, then remove from oven. Rub a clove of garlic over the warm bread. Spoon tomato mixture onto bread.