Fresh Tomato Bruschetta

Back in May I planted a sweet cherry tomato plant. This is the first year I’ve tried cherry tomatoes in addition to the big boy tomatoes that I use for delicious BLTs (without the L, of course). It’s only recently that I would even EAT a tomato. Now, I’m craving them.

My single cherry tomato plant has grown taller than I am. Patiently, I’ve waited for the little round fruits to ripen. For the last few weeks it’s given me ONE lone ripe tomato at a time. Enough to pop into my mouth and wait until the next ripens. Finally, the blooms are turning into little round tomatoes and are starting to ripen at the same time. Finally!

Those little red tomatoes quickly became this - fresh tomato bruschetta. I’m drooling, just thinking about how good it was. I had enough for three little pieces of toasted bread. It was the best lunch I’ve had in a long time. I can’t wait for my one little plant to produce more ripe fruits. I’m starting to think a watched tomato never ripens.

I wish I could show you a picture of my lush cilantro plant. That is, if it weren’t dead. Anyone know why I’m having trouble growing cilantro? Over the past two summers I’ve tried various pots, soil, inside, outside, all with the same results - it dies in a few weeks.  At least store-bought cilantro is just as good. 

Fresh Tomato Bruschetta
*Recipe is just one I threw together.

Cherry or grape tomatoes, quartered
Fresh cilantro, chopped
Extra-virgin olive oil
Feta cheese (*I used reduced-fat feta)
Parmesan cheese
Salt, optional (can be garlic salt, sea salt, kosher salt, whatever you like)
A splash of balsamic vinegar, optional
Italian bread

Mix tomatoes, cilantro, feta cheese and salt together in a bowl. Drizzle with some olive oil. Add a spalsh of balsamic vinegar, if desired.

Cut Italian bread into slices. Brush one side lightly with olive oil or butter, if you’re feeling naughty. Toast in oven until bread is crispy.

Top toasted bread slices with tomato mixture. Sprinkle on some freshly grated parmesan cheese. Enjoy!