With freshly picked tomatoes in hand and in mood for a refreshing light meal, decided a matching of gazpacho and bruschetta would be the perfect veggie-ful option…
10 ripe heirloom tomatoes, cut into chunks
1 cucumber, peeled and cut into chunks
3 ounces green pepper, in large pieces
1 garlic clove
1 tablespoon sherry vinegar
Bit of salt
- Combine ingredients in a blender, blend, then refrigerate for a bit
- To serve garnish with cherry tomatoes, cucumber chunks and a drizzle of oil oil
1/3 cup of EVOO
2 garlic cloves, minced
Ground black pepper
6 plum tomatoes, quartered
12 1/2-inch-thick diagonally cut baguette slices
12 TBLS ricotta cheese, divided
6 thin prosciutto slices, cut in half
1 tsp lemon juice
1 cup baby arugula
Preheat oven to 425°F. Stir EVOO, garlic, a bit of coarse salt and pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand a few minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade).
Roast tomatoes about 30 minutes. Cool tomatoes on sheet. Maintain oven temperature.
Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade. Roast bread about 10 mins. Cool toasts on sheet.
Spread 1 tblsp ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over ricotta. Arrange 2 tomato quarters atop. Whisk lemon juice and a bit of EVOO, season with salt and pepper and toss with arugula. Top bruschetta with greens. Bon appetite!
(Adapted from epicurious.com)