Lemon Tomato Bruschetta Mixture

8 Jun

 

 

Last week, the kids and I went to the Farmers Market for the first time this season.  It is very early in the growing season, but there were a few greenhouse grown tomatoes on hand.  They were giant, heirloom varieties in beautiful colors.  The tomatoes were packed with flavor, had few seeds, and were perfectly ripe – such a welcome change from the grocery store variety that we’ve been eating for the past few months.  Seasonally available tomatoes are such a treat that I wanted to make something that would bring out the full flavor.

I diced the tomato, added some lemon juice and threw in some herbs from the garden.  Originally made to top asparagus (that recipe will come another time), I was lucky enough to have some of the tomato mixture leftover the next day.  I added a scoop to a pita, topped it with goat cheese, and baked it until the cheese was just melty.  It was delicious. 

This mixture is very versatile – use it as a pizza topping like I did, place it on sliced baguettes for bruschetta, spoon over grilled vegetables, or eat it straight out of the container.  As written, this recipe is both low-calorie and dairy-free, which could change depending on how you use it.

Lemon Tomato Bruschetta Mixture
Serves: Approx. 1-1/2 c.
Serving Size: 1/2 c. 

1 large heirloom tomato (yellow, purple, red)
1 t. lemon zest
2 T. lemon juice
1 T. olive oil
2 T. fresh chives, chopped
2 T. fresh parsley, chopped
Kosher salt and freshly ground black pepper, to taste

Chop tomato into 1/2” cubes and place in bowl.  Add remaining ingredients and stir to combine.  Let sit at room temperature for 1-3 hours.

Estimated Calories:  55 per serving (tomato mixture only, not including any of the serving ideas)

Print it: Lemon Tomato Bruschetta

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2 Responses to “Lemon Tomato Bruschetta Mixture”

  1. Mrs. O'Brien June 9, 2011 at 6:49 pm #

    had to try comments…never added chives to mine, will try!

  2. Jane June 9, 2011 at 10:43 pm #

    Your food photos always make me hungry!

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