Recipe of the Week: Green Tomato Bruschetta

During the summer, a friend of mine grows fruits and vegetables in his back yard. Sometimes I bake him cakes and in exchange he brings me fresh produce. This time he brought me tomatoes, bitter melon, and cucumbers. Originally I wanted to make my special spaghetti sauce but since some of the tomatoes were not ripe yet, I changed my plan and made this recipe instead.

Green tomatoes have this subtle sour taste and when paired with the correct ingredients can be quite delicious. In think the real star of this dish is the white truffle oil. It compliments the green tomatoes beautifully and leaves you wanting more.

Ingredients

• one green tomato, cut into cubes
• 1/4 cup red tomatoes, cut
• 1 tbsp white truffle oil
• 1 tbsp olive oil
• 4 medium sized basil leaves
• 3 small cloves of garlic
• salt and pepper
• parmasan cheese, for garnish
• 2 small loaves of bread

Directions

Preheat the oven to 350F. Add half of the green tomato (chopped), red tomatoes, white truffle oil, olive oil, basil leaves, and garlic into a blender. Grind the components until you have a chunky mixture. Make sure you do not blend the tomatoes too much otherwise you will be left with a watered down mixture. Add salt and pepper to taste. Cut the two loaves into thick bread slices. Spread the tomato mixture over each bread slice. Top each slice with green tomatoes and parmesan cheese. Bake in the oven for about 5-10 minutes. Serve warm.