Okanagan Tomato Bruschetta Recipe
by Bobbie Burgers
We grow only cherry or grape tomatoes as we find they just keep on coming. They’re so sweet, yet firm and multi-purpose, all you need is a lot of nimble fingers to pick them— when they come, they come in loads.
Photo by Evaan Kheraj
2 cups cherry or grape tomatoes, quartered
½ red onion, finely chopped
½ cup roughly chopped fresh basil
Good-quality olive oil
Freshly ground black pepper
Dry red chili flakes (optional)
In a medium bowl, gently combine tomatoes, onion and basil. Drizzle with olive oil and balsamic vinegar to taste, and sprinkle with salt, pepper and, if you like, a pinch of chili flakes.
Let sit for an hour or so to let the flavours settle. Heap onto pesto-slathered crostini and top with crumbled blue cheese. Ours comes from Upper Bench Cheeses on the Naramata Bench near Penticton.
Slice a baguette ⅓–½ inch thick on a slight diagonal and brush with good-quality olive oil. Toast on grill or under broiler, flipping until golden on both sides. Rub with a cut clove of garlic while still warm.
Recipes by Bobbie Burgers
Photographs by Evaan Kheraj