Roasted Tomato Bruschetta

This roasted tomato bruschetta is a fabulously delicious way to enjoy TRF tomatoes! And if you want to savor the summer season in colder months, it freezes well so you can enjoy it any time of year!

Thanks to Registered Dietitian, Jenn Pope of Roots Nutrition Counseling, for this recipe.

Main Ingredients

4 - 6 large Twisted River Farm tomatoes

1 - 2 cloves garlic, minced

4 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp Italian seasoning

1/2 tsp salt

1 large baguette

Balsamic glaze

Fresh basil, as desired

Recipe Steps

  1. Preheat oven to 400 degrees. Spray a baking sheet and set aside.

  2. Wash and core tomatoes. Cut tomatoes into 4-6 pieces depending on the size and place into a bowl. Drizzle with olive oil, balsamic vinegar, salt, garlic, and Italian seasoning. Toss to coat.

  3. Place tomatoes on a baking sheet and place in the oven on the middle rack for 20-25 minutes.

  4. While tomatoes are roasting, slice baguette bread and toast in the oven for about 5 -10 minutes on the top rack until just lightly browned. Set aside.

  5. After 20-25 minutes of roasting tomatoes pull out of the oven and toss. Add them back into the oven on the top rack for about 5 minutes.

  6. Once tomatoes are roasted and bread is toasted, spoon the warm tomato bruschetta onto a baguette and drizzle with balsamic glaze. Top with fresh basil ribbons as desired!

Additional Notes

You can freeze this to savor in colder months and it still tastes great!

Radish Butter

Here’s a unique way to use up a fresh bunch of radishes!

From Jenn Pope, RD

radish butter

Main Ingredients

1 bunch of TRF radishes, tops removed, cut into quarters

1 tsp white vinegar

4 tbsp salted butter

2 tsp horseradish

1/8 tsp lemon zest

small pinch salt

Recipe Steps

  1. In a food processor, add quartered radishes and vinegar and pulse until finely chopped. Allow them to let stand for about 10 minutes.

  2. Scoop mixture out onto a few paper towels and pat dry. Allow to dry for about 5 minutes.

  3. In a medium bowl, add softened butter, horseradish, lemon zest, and pinch of salt. Add in pulsed radishes. Mix well & serve immediately!

Additional Notes

Serving tip: try on baguette bread as a snack, on whole wheat toast with cucumber slices, or on top of a grilled chicken breast!