With this amazing warm winter we have here in the SF Bay Area, my cherry tomato are just growing non stop…
Cherry Tomato Bruschetta :
Perfect summer tomatoes can make for nearly effortless dishes to savor, but the winter tomatoes can be very good. With a box of golden-orange cherry tomatoes from , I attempted two different, simple preparations. First, the tomatoes with only four additional ingredients formed a topping for bruschetta. I halved some tomatoes and tossed them with extra virgin olive oil, salt, and pepper and placed them under the broiler for a few minutes. The timing will depend on the distance of the oven rack from the broiler, but I think I left my sheet pan in the oven for three minutes at a distance of about eight inches if I had to guess. Then, I added freshly grated Parmigiano-Reggiano and returned the pan to the broiler for another five minutes.
The softened and Parmigiano-Reggiano-flavored tomato jewels were scooped onto thick slices of ten grain bread that had been grilled outside and then rubbed with garlic. Then happy munching commenced.
Cherry Tomato, Fresh Corn, Avocado, and Blue Cheese Salad : The second dish was a fantastic salad of halved cherry tomatoes, fresh corn, avocado, and diced blue cheese created as follows:
2 ears fresh sweet corn
1 T butter
3 green onions, thinly sliced on a diagonal, white and green parts divided
1 avocado, diced
1-1/2 c cherry tomatoes, halved
1 oz blue cheese such as Danish blue, chopped or crumbled
1 lime, juiced
1/4 c extra virgin olive oil
Salt and pepper to taste
Endive spears for serving
-cut kernels from corn and sauté them in melted butter for about four minutes; season to taste with salt and pepper; remove from heat and let cool to room temperature
-in a medium bowl, whisk together white parts of green onions, lime juice, and olive oil and season to taste
-add cherry tomato halves, avocado, and cooled corn to bowl and toss gently
-spoon mixture into endive spears for serving and garnish with sliced green onion tops and blue cheese
The blue cheese flavor melded nicely with the sweetness of the corn and avocado, and the endive spears offered a crunchy, textural contrast. I did have the urge to keep adding things to this salad like jalapeno or some chopped herbs, but I resisted because the simpler the better with summer produce. The salad was served with grilled chicken and a Spanish Monastrell.