Midnight Bruschetta

 

About this recipe:

Midnight Roma Tomatoes are a unique and beautiful offering from Row7 Seeds. This striking almost black Roma variety was developed through a collaboration between Michelin Starred Chef Dan Barber and Michael Mazourek of Cornel University School of Agriculture. Low in water content, high in antioxidants, and bursting with flavor, Midnight Roma’s are a perfect tomato for bruschetta!

The key to an easy to eat bruschetta (pronounced broo-SKEH-tah NOT bru-SHET-uh) is making sure your crostini—the toasted bread base—is thin and fully toasted, and that the topping isn’t too wet and runny. We love topping our bruschetta with toasted parmesan crumble making it the perfect tomato treat, anytime of day!

Ingredients:

For the Crostini:

  • 1Baguette

  • 1/4 Cup± EV Olive Oil

  • Kosher Salt

  • Black Pepper - freshly ground

  • 2 Garlic Cloves - peeled and left whole

For The Toping:

  • 6 Midnight Roma Tomatoes*

  • Balsamic Vinegar

  • Basil Leaves, thinly chiffonade

  • Kosher Sal

  • Black Pepper - freshly ground

Variation:

  • 1/2 oz Aged Parmesan, finely shaved on a microplane, toasted and crumbled**

Directions:

Preheat an oven to 375ºF.  Prepare the Crostini by slicing a Baguette crosswise, at a 35-45º angle, into slices a little less than 1/4-inch thick. Lay the slices in a single layer on rimmed baking sheets. The slices should be touching each other, but not overlapping. Using an oil decanter, squirt bottle, or covering most of the opening of the bottle with your thumb, drizzle a thin stream of Olive Oil in a tight zig-zag pattern across all of slices (the zig-zag should cross each slice at least two times). Sprinkle lightly with fine Kosher Salt and Black Pepper. Place the sheet pans in the middle of the oven, and toast until golden, with a few browned spots here and there (about 8-10 minutes). Rotating pans, top to bottom, and front to back midway through to promote even coloring. Once done, remove from the oven and allow crostini to cool completely on the trays. Crostini can be made ahead and stored in an airtight container or bag. Once cooled, slice off the base of a whole clove of garlic, and rub the cut side across the surface of the crostini.

Use a paring knife to Core the Midnight Roma Tomatoes. Slice the tomatoes into quarters lengthwise, and use a spoon to remove (and discard) the seeds.   Split each quarter in half, again lengthwise, and then across into a roughly 1/4-inch dice.

Place the tomatoes in a bowl and sprinkle with about 1/4 teaspoon of fine Kosher Salt. Toss the tomatoes to distribute the salt evenly and allow them to sit for at least 20 minutes to express some of their moisture.

Use a slotted spoon to lift the tomatoes into a salad spinner and spin lightly to remove more of their moisture. Add both the tomato water from the bowl and the salad spinner to a small sauce pot and reduce to a syrupy consistency. Allow to cool, then add the Balsamic Vinegar, strained tomatoes, Basil, and a good pinch of Black Pepper.  Toss to combine. Taste and adjust Salt to taste.

Spoon a generous heap of tomato mixture over each crostini and serve immediately. Variation: Crumble Toasted Parmesan Cheese over the assembled bruschetta before serving. See notes.

Notes:

* Midnight Roma Tomatos are available seasonally at our Farm Stand. The contrast of the almost black skins and bright red flesh make for a visually striking bruschetta. Of course any Roma tomato can be substituted to a lesser effect.

** Use a microplane or fine cheese grater to shave 1/2 ouce of parmesan in an even layer over a parchment paper lined baking sheet. Toast in a preheated 350ºF oven. Watch carefully and remove once the parmesan has melted and turned golden. DO NOT ALLOW IT TO BROWN, it will become bitter. Cool to room temp, and crumble over the prepared bruschetta.