I’m continuing my seasonal recipes while Jersey produce is in it’s prime. Today’s recipe for Roasted Tomato, Feta and Pesto Bruschetta are the ideal appetizer for end of summer.
I now have a new dinner time thanks to my little guy. In my pre-baby life we ate dinner in our house between 6:30-7PM. But, we discovered that Tommy’s natural bedtime is somewhere around 7PM which means the routine starts right during our old meal time. He starts rubbing those eyes at 6PM, so I’m not sure who he takes after but he is certainly not a night owl! And this new later dinner time means my stomach is rumbling for a few hours before I get my big meal. This is exactly how today’s little appetizer came about. I needed something to hold me over for our later meal one weekend and I had all the ingredients to throw these together.
If you remember I made a batch of roasted tomatoes for my Farmer’s Market Roasted Chicken and Vegetable bowls. I made extras so I was able to dig into that stash for this recipe! There’s also always a little feta in my house (next week’s recipe showcases some too-so stock up!). I had an over abundance of basil left from a bushel I grabbed at the market. So, I used to make some fresh pesto. And while bruchetta crisps are not something I typically have on hand, I happened to grab some at our farmer’s market bakery stand that day. So my random array of ingredients came together to create this delicious little bite.
These bruschetta pieces have all the best features. For instance, the salty notes offset by the sweetness of the roasted tomato and varying textures from the creamy cheese and crunch bread. If I’m honest, making a dozen of these for only two people was really over shooting. I say this because two hungry parents easily gobbled up the whole lot in one sitting. oops.
Eat these as an afternoon snack like we did or put them out for guests for your next entertaining event. Either way, limiting your intake will be a much bigger challenge than whipping this recipe up.
…all for the love of the dish
- 1/3 cup pesto (store bought or homemade)
- 6 oz feta cheese, in block form to slice
- 3 plum tomatoes
- 1 tbsp olive oil
- salt and pepper
- 12 Bruschetta toasts (I bought pre-made from my bakery)
- 12 small basil leaves
- If you want to make your own pesto:
- 2 cups basil
- 1/4 cup pine nuts
- 1 clove garlic
- 1/4 cup olive oil
- juice from one lemon
- salt and pepper to taste
- Preheat oven to 375 degrees.
- Slice tomatoes vertically into 4 slices per tomato. Lay on lined baking sheet. Brush with 1 tbsp olive oil and season with salt and pepper. Bake for 50 minutes.
- While baking, prepare pesto if needed.
- Add all ingredients to blender and pulse until smooth. Add more olive oil if you need more liquid and you like a looser texture. Season with salt and pepper to taste.
- Set oven to low broil.
- Once tomatoes are done, evenly smear pesto onto bruschetta toasts, top with a roasted tomato and a slice of feta
- Place in oven and broil for 3-5 minutes. The cheese will become just slightly creamy and warm. Top with a basil leaf and serve.