Enjoy late summer’s tomato bounty with this easy appetizer.
Ingredients:
3-4 large red tomatoes
2-3 cloves garlic, minced
1/4 cup kalamata olives, quartered
1 tsp. capers
large handful of basil, chopped
olive oil
apple cider vinegar
salt and pepper
baguette
feta (optional)
Tomato topping:
Submerge tomatoes in a large pot of boiling water for 2-3 minutes. Remove from water and let cool. Slice into the tomato skin and peel the tomatoes. Quarter the tomatoes, remove seeds, then finely chop and place in a bowl. Add olives, garlic, capers, 2 tbs or so of olive oil, and a 1 tbs vinegar. Stir together and add basil.
For toasts:
Heat broiler. Slice baguette (probably 1/2) and place on a baking sheet. Brush olive oil onto each toast. Brown in the oven.
Place tomatoes on toast right before serving. Enjoy!
Members, do you have any recipe ideas you would like to share? If so, email your recipe and a photo to megan@fairridgefarms.com.
