The Foodie Physician

Dining with the Doc: Rustic Summer Bruschetta

Jump to Recipe  ↓ Print Recipe  ❒
Share60
Tweet
Pin7
Yum
+11
68 Shares

I’m always experimenting with new recipes and flavor combinations but there are a few classic food pairings that shouldn’t be messed with.  Peanut butter and jelly.  Bacon and eggs.  Milk and cookies.  And in my opinion, tomatoes and basil.

Bruschetta is the ultimate summer appetizer- it’s simple, rustic and always a crowd pleaser.  There are endless varieties of bruschetta, but I like to take advantage of seasonal produce as much as possible.  What better dish to showcase beautiful, lush tomatoes and fresh basil?  In this case, I was inspired by the lovely heirloom cherry tomatoes at my farmers’ market.  I simply toss them with fresh basil and a little extra virgin olive oil and balsamic vinegar to enhance their natural flavor.  When produce is at its best, no need to get fancy, just let it shine.

In traditional bruschetta, the toasted bread is often rubbed with raw garlic.  In my version, I top the bread instead with a mixture of roasted garlic and farmer’s cheese.  To learn all about how to make roasted garlic, take a look at my last post by clicking here.  The roasted garlic adds a delicious, mellow garlicky flavor without the pungent bite of raw garlic.   Farmer’s cheese (also called farmer cheese) is a mild flavored, low fat cheese that’s cultured from reduced fat milk.  It’s traditionally used as a filling in blintzes and pierogies.  I used Friendship brand, which has only 40 calories and 2.5g fat (1.5g saturated) in a 1 ounce serving, which is about 2 tablespoons.  When making farmer’s cheese, the liquid whey is drained off and the curds are pressed, yielding a product that’s drier than cottage cheese and crumbly.  If you can’t find it, you can substitute part skim ricotta or cottage cheese.
Toasted bread topped with roasted garlic, farmer’s cheese, fresh summer tomatoes and basil- it doesn’t get much simpler or more delicious than that.  Why mess with a good thing?

 

5 from 1 vote
Print
Rustic Summer Bruschetta
Course: Appetizer
Cuisine: Italian
Servings: 8 (makes 24 pieces)
Calories: 164 kcal
Author: The Foodie Physician
Ingredients
  • 1 container (12 oz) heirloom cherry tomato mix, diced
  • 2 teaspoons good quality balsamic vinegar
  • 2 teaspoons extra virgin olive oil
  • ¼ cup chopped basil
  • Kosher salt and freshly ground black pepper
  • 1 French baguette, sliced on the diagonal into 1/3-inch slices
  • 1 head roasted garlic
  • 6 ounces farmer’s cheese
US Customary - Metric
Instructions
  1. Stir the tomatoes, vinegar, oil and basil together in a bowl. Season the mixture with salt and pepper.
  2. Turn the broiler on. Arrange the bread slices on a baking sheet in a single layer and place under the broiler for a 1-2 minutes until lightly toasted.
  3. Squeeze the roasted garlic into a bowl. Add the cheese and mash them together until combined. Season the mixture with salt and pepper.
  4. Spread a small amount of the roasted garlic farmer’s cheese onto each slice of bread and top with some of the tomato mixture. Arrange the bruschetta on a platter and serve.
Nutrition Facts
Rustic Summer Bruschetta
Amount Per Serving
Calories 164 Calories from Fat 40
% Daily Value*
Total Fat 4.4g 7%
Saturated Fat 1.5g 8%
Total Carbohydrates 23.5g 8%
Dietary Fiber 1.4g 6%
Protein 7.8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

 

Share60
Tweet
Pin7
Yum
+11
68 Shares

Subscribe to The Foodie Physician Newsletter

Hungry for more? Get the latest tasty goodness delivered straight to your inbox!

Comments

  2. Terra says

    August 10, 2012 at 4:38 am

    Today I made a trip to the farmers market to get cherries, I am addicted right now. Oh my the tomatoes there, and they were all too beautiful! I love this recipe, it not only sounds wonderful, it looks stunning! Hugs, Terra

    Reply

  3. Stacy says

    August 10, 2012 at 8:05 am

    A feast for the eyes! As well as the stomach, I am sure. We love bruschetta at our house and I can't wait to give these gorgeous things a try!

    Reply

  6. SpiderWomanATL says

    August 10, 2012 at 3:38 pm

    This recipe reminded me of something fruity when I saw the photos. I have even made bagels with ricotta, raisins, sprinkle of cinnamon sugar and heated or broiled in a toaster over. Why not put some fresh fruits on a bagel in the same style as the bruschetta? It could be a fantastic breakfast!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

Get all the latest recipes straight to your inbox

68 Shares
Share60
Tweet
Pin7
Yum
+11