back to the blog!

Plum, Cherry, Tomato Bruschetta

Plum, Cherry, Tomato Bruschetta

In midsummer, all the magazines have pictures of fresh, red tomatoes, but mine were as green as green could be. In Chicago, our vines don’t produce red, ripe, juicy tomatoes until the middle of August. You can wish all you want, but it won’t happen! Fortunately, other fruits are smacking sweet this time of year. Plums, cherries, and peaches can all make store-bought cherry tomatoes taste better. I use sweet fruit not just for baking and desserts, but also to liven up pork, chicken, and salads.

While home-grown tomatoes are off the table, mint is taking over my garden and the basil is in full glory. I added both herbs, a splash of olive oil, and some salt and pepper to contrast the sweetness of the fruit. It helps if you allow time for the bruschetta to marinate. Served on grilled Ciabatta bread, rubbed with olive oil and spread with Burrata cheese, this particular bruschetta goes smashingly well with a steak. Enjoy!

 
Author:
Yield: 6 pieces
Ingredients
  • ½” thick Ciabatta Bread, sliced in 6 pieces
  • 4 Tablespoons olive oil
  • 1 large plum, ripe
  • 10 cherries
  • 10 cherry tomatoes
  • 4 basil leaves
  • 6 mint leaves
  • 1 mint sprig, garnish
  • Salt, Kosher
  • Black pepper, fresh ground
  • 1 ball Burrata cheese
Method
  1. Heat the grill to medium, or heat the oven to 350ºF
  2. Brush the ciabatta with 2 Tablespoons olive oil, reserving the remaining two tablespoons.
  3. Remove the plum pit and slice the plum very thin, using a sharp knife.
  4. Pit the cherries and slice them in quarters.
  5. Slice the cherry tomatoes in thin wedges.
  6. Cut the basil and mint into a thin chiffonade (cut the leaves super thin).
  7. Mix the plums, cherries, tomatoes, basil, mint and remaining olive oil in a small bowl.
  8. Season with Kosher salt and fresh ground black pepper.
  9. Grill the bread until golden.
  10. Spread the burrata cheese evenly on each slice of grilled bread.
  11. Spoon the marinated fruit mixture on top of the burrata cheese.
  12. Garnish with a spring of fresh mint, and a sprinkle of salt.


Related Posts

Cumin Lime Grilled Chicken and Two-Bean Salad

Cumin Lime Grilled Chicken and Two-Bean Salad

Sometimes the best and simplest recipes are created when I least expect it. I didn’t have much of a plan, but opened cupboards and created this recipe for Cumin Lime Grilled Chicken with a Two Bean Avocado Salad with what I had on hand. We […]

Manchego Deviled Eggs with Tapenade

Manchego Deviled Eggs with Tapenade

Deviled eggs are amazing. As a kid, I wasn’t entirely sure I would like them. Then I had an Easter farm egg sandwich with sea salt, fresh ground pepper and a touch of mayo and thought hmmm…I just might try a deviled egg! I’ve seen […]



2 thoughts on “Plum, Cherry, Tomato Bruschetta”

  • Looks and sounds delicious- what a great mix of flavors! I like to buy my tomatoes green in big batches and sun ripen them in bowls on the counter during the week – this results in much tastier, juicier tomatoes than buying the beautiful but un-ripe red tomatoes. Gotta try with the ripe plums and burrata! yumm!!
    Hmmmm… and even maybe over quinoa, instead of bread – as a full meal salad! 😉

Leave a Reply

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

Rate this recipe: