My Beach House and I; Killer Tomato Edition.
I’m not sure if I’ve mentioned this before but I have a second home. It’s nothing glamorous, just a small house on the beach that I go to with my friends every weekend in the summer, as one does, I suspect you have one too? While at the house my friends and I tend to cook a little more than we usually would while at our primary residence here in DC, as the restaurants can get a little boring down at the shore. Sometimes our cooking adventures are noteworthy and other times they are not. Over the course of the summer I will write a series of posts about my beach house cooking adventures, providing they are ES-worthy. This past weekend one of my friends, BJ, who I share the house with, whipped up something in a matter of moments that was indeed worth sharing.
As you may have read, tomatoes are on their way out. Apparently there is something called salmonella that has struck down tomatoes in the US. The source is not yet known but as a precaution red tomatoes are off the menu. BJ decided he was not going to be put off by this nonsense so he invested in some orange tomatoes. Daring, I know. He made a superb orange tomato, artichoke and pine nut bruschetta–his recipe is after the jump.
Orange Tomato, Artichoke and Pine Nut Bruschetta
French loaf, cut and baked with a dash of olive oil for ten minutes. Using orange tomatoes, wash and dice, sprinkle with s&p. Spread store-bought (please don’t judge) artichoke dip onto bread, spoon diced tomatoes on bread and throw some pan roasted pine nuts on top.
This is a great summer appetizer. It’s tasty, fresh and served with your finest champagne, creates the perfect early evening bite.