As part of Summer Fest on FN Dish (Food Network's blog) I thought I would share this easy, delicious way to use up those garden fresh tomatoes.
I'm sure you've heard of bruschetta, a cold topping for crusty bread made from tomatoes, olive oil and basil. And I know that you've heard of pizza, but have you ever heard of putting the two together?
Once the tomatoes are plentiful in the garden it comes to wrack your brain to come up with new and exciting ways to use all the fresh produce. Bruschetta pizza just might be the answer.
Slice one large baguette of bread into slices and place it into a 450 degree oven, toast the bread until golden brown then flip it over and brown the other side. This can also be done in a skillet coated with olive oil. Once the bread is done, set it aside but leave the oven on.
Heat a skillet up with some olive oil (I use my electric skillet but I use it for just about everything) about 2-4 tablespoon depending on how much you're making. Dice one medium onion and add it to the skillet and season with salt and pepper. Add two cloves of garlic minced and cook until soft and aromatic. At this point you can add the tomatoes -- cherry, romas or grape, doesn't matter, just be sure to slice them so the fit on the bread easily. Once the tomatoes are soft and the onions and garlic are cooked, turn off the heat and add the torn basil.
Spoon the mixture onto the toasted bread
and top with provolone or mozzarella cheese and place back in the oven for the cheese to melt.
Simple and so delicious. Great for lunch or even as an appetizer while you're waiting for the grilling to be done. This can all be done on the BBQ grill too.
Got a "cooking from the garden" recipe? Feel free to share.
If not, why not check the recipes from the other contributors to Summer Fest. They just might have the recipe you've been looking for.
Big Girls Small Kitchen:Seared Chicken with Cherry Tomato Pan Sauce
I'm sure you've heard of bruschetta, a cold topping for crusty bread made from tomatoes, olive oil and basil. And I know that you've heard of pizza, but have you ever heard of putting the two together?
Once the tomatoes are plentiful in the garden it comes to wrack your brain to come up with new and exciting ways to use all the fresh produce. Bruschetta pizza just might be the answer.
Heat a skillet up with some olive oil (I use my electric skillet but I use it for just about everything) about 2-4 tablespoon depending on how much you're making. Dice one medium onion and add it to the skillet and season with salt and pepper. Add two cloves of garlic minced and cook until soft and aromatic. At this point you can add the tomatoes -- cherry, romas or grape, doesn't matter, just be sure to slice them so the fit on the bread easily. Once the tomatoes are soft and the onions and garlic are cooked, turn off the heat and add the torn basil.
and top with provolone or mozzarella cheese and place back in the oven for the cheese to melt.
Simple and so delicious. Great for lunch or even as an appetizer while you're waiting for the grilling to be done. This can all be done on the BBQ grill too.
Got a "cooking from the garden" recipe? Feel free to share.
If not, why not check the recipes from the other contributors to Summer Fest. They just might have the recipe you've been looking for.
Big Girls Small Kitchen:Seared Chicken with Cherry Tomato Pan Sauce
What’s Gaby Cooking: Zebra Tomato and Burrata Crostini
And Love It Too: Healthy Lunchbox – Garlic Tomato Basil Pesto Bruchetta
Chez Us:Roasted Tomato Sauce
Daily*Dishin: Refreshing and Rustic – Tuscan Bread Salad
Glory Foods: Glory Foods
Dishin and Dishes: Tomato Tart Tatin
The Purple Cook: Eggplant Parmesan Caprese Salad
I Am Mommy: Tomato Crudite
Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes
FN Dish: Easy Tomato Appetizers
Add a Pinch: Simple Caprese Salad Skewers
Sweet Life Bake: Salsa Cruda
Virtually Homemade:Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano
Dixie Chik Cooks:Tomato, Basil and Olive Bruschetta
The Sensitive Epicure: Greek Stuffed Tomatoes & Peppers with Potatoes
Mooshu Jenne: Sun Burst Tomato Pasta
Napa Farmhouse 1885: Book Club, Tomatoes and a Recipe for Chicken Provençal?
Cooking With Elise: Tomato Parmesan Biscuits
Fritos and Foie Gras: Tomato Terrine
Creative Culinary: Fresh and Savory Tomato Pie
Big Apple Nosh: Caprese Salad/Tomato Carnage
Spices and Aroma: Quick and Easy Paneer Curry
Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls
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