Tag Archives: Grape Tomato

Grape Tomato Italian Bruschetta

Bruschetta are delicious starters, they appeal to most palates and are so easy to prepare. A key ingredient is a tasty tomato, but where to get a tomato that is tasty in the middle or winter? It’s not that there are dozens of farmers markets with luscious fruits on display. Market tomatoes are , well, forcefully ripened, mushy and bland in flavor. The solution a miniature gem that grows year-round in hothouses :the grape tomato! If you never had one they are sweet, have the taste of a a full size summer tomato and are simply delightful to serve! Up until now they were reserved to prepare salads, but when duty calls this mighty fruit can live up to the most demanding fresh tomato recipes, like this bruschetta. Enjoy!

2 1/2 cups grape tomatoes, cut in half
1/4 cup black pitted olives, sliced
1/3 cup green olives, sliced
1 small clove garlic, peeled and minced
1/3 sweet onion, finely minced
1 tablespoon virgin olive oil
1/2 tablespoon balsamic vinegar
salt and freshly ground pepper to taste

Combine tomatoes, onion and garlic in bowl and mix gently. Let sit for a minute , then add the olives, the oil, vinegar and salt pepper to taste. Let stand at room temperature about 30 minutes. Serve over grilled sliced Italian or French bread sliced 3/4 inches thick. If you are on  a gluten-free diet, serve on rice crackers instead.

Grape Tomato & Mozzarella With Shallot-Citrus Vinaigrette

Sweet grape tomatoes complement the  tangy citrus for an unexpected burst of flavor.  Serve as a side salad or make a batch to serve as tapas. Top with fresh basil, cilantro or mint and dig in!

Ingredients for the vinaigrette:

4 Tbls pink grapefruit juice
1 shallot, thinly sliced
1/4 cup extra virgin olive oil
fresh ground black pepper to taste

1 pint grape or cherry tomatoes cut in half
1 lb fresh mozzarella cut into small cubes
1 Tbls fresh Thai basil (or Italian basil chopped)

To prepare the vinaigrette: marinate the chopped shallot in the juice for 30 minutes. Mix in the oil and the pepper.

Mix the tomatoes with the mozzarella in a bowl, toss well with the vinaigrette. Assemble the salad on serving dishes and sprinkle with the basil leaves. Enjoy with a light Pinot Grigio.

*The fresh herbs and citrus used in this recipe were harvested by “Farmer RoD”.

RoD THANK YOU so much, we love your organic herbs.