Western Living Magazine
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This fresh tomato bruschetta recipe from artist Bobbie Burgers is a taste of summer.
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
Ingredients2 cups cherry or grape tomatoes, quartered½ red onion, finely chopped½ cup roughly chopped fresh basilGood-quality olive oilBalsamic vinegarMaldon saltFreshly ground black pepperDry 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
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 BurgersPhotographs by Evaan Kheraj
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