Sunday, September 22, 2013

And we're back! Heirloom Tomato Bruschetta!

Heirloom, Tomato Bruschetta, Blueberries, Hard Boiled Egg


.....aaaaaaand we're back after a much longer hiatus than I had anticipated.  I'm going to be honest, I was a little glad to take a break from having picture perfect lunches every single day...there may have even been a few days when I just threw a Lean Cuisine in my purse and pretended like I wasn't a slacker.



Anyway, I've decided to try to make it to at least 365 lunches - also known as a year's worth!  After that, we'll see.  I definitely won't be updating every day, but I'll try to update at least once a week.  I may also lean more on showing you recipes that would provide great leftover lunches rather than just showing you lunchboxes.  In other words, lots of ideas!

Now, this lunch I'm showing you is from over a month ago.  At the height of tomato season, I visited my mom and we got some heirloom tomatoes from Reyer Farms in Lena, Mississippi (thanks, mom!).  If you're anywhere near the area, you should go visit the Reyers (they also frequent the Jackson and Livingston Farmers' Markets).  We went to their farm and picked out a whole bunch of tomatoes.

Aren't they beautiful?!


When I mentioned that I liked to cook, and particularly loved caprese salad and bruschetta, they cut some fresh basil for me and let me take it home for free.  (Really, you should go visit them.  They are super nice.  And no, they're not paying me for this review.  In fact, I don't think they even know I have a blog to review them in!  They're just nice, and sell tasty vegetables).  Anyway, mom and I divided up the tomatoes.  I brought a bag full home and made caprese salad, spaghetti sauce, and some bruschetta for lunch.  It. Was. Delicious.

I packed the bruschetta for lunch with some fresh local blueberries, and a hard boiled egg for protein.  If you pack this for lunch, you've really got two options.  I like it when the tomatoey goodness soaks through my bread and I have to eat it with a fork, so I packed it as pictured above.  If you like your crostini to be actually, you know, crisp (like it's supposed to be outside of my crazy world), then I recommend packing the bread and tomato mixture separately and assembling at lunch. 

Now, go buy some fresh tomatoes before they're all out for the summer!

Heirloom Tomato Bruschetta

1/2  cup chopped heirloom tomato (about 1/2 large tomato, or 1 roma tomato)
2-3 leaves fresh basil, chopped
1 T chopped red onion
1 T crumbled feta cheese
1 T red wine vinegar
1-2 t olive oil
1 clove garlic, minced
dash of salt and pepper
dash of red pepper flakes, optional
2 slices Italian style bread (I used day old homemade rosemary focaccia - use whatever you have on hand)

Toast your bread until just golden on the edges, and let cool completely.  You may sprinkle on a little olive oil or butter if you like, but I find it unnecessary.

In a small bowl, combine remaining ingredients and stir well.  Let sit for at least 10 minutes to allow the flavors to mingle.  You may store this in an airtight container in the fridge for a couple of days, realizing that the tomatoes will get softer and the flavors stronger the longer you store them (not necessarily a bad thing, just a matter of taste).  When ready to eat, spoon tomato mixture onto toast and eat like an open faced sandwich with your fingers.  Enjoy as a snack, appetizer, or light meal. Pin It Now!

3 comments:

  1. Tomatoes would make the bread soggy....

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  2. Put the tomatoes in a little cup like to dressings and put them on the bread when you are ready to eat. I like this idea for a light meal. thanks

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