The calendar says that summer should be waning, but I honestly am quite content to let it linger. Give me all the iced coffee, all the overflowing window-boxes, and perhaps, most-importantly, all the fresh Ohio tomatoes. In rounding out summer recipes with an eye on entertaining, I knew I couldn't forget my dearly beloved bruschetta. Much like many of my staple home recipes, this one comes from the incomparable Ina Garten. It's the classic pairing of tomato and basil, but she makes it richer and more satisfying with the addition of whipped feta. I serve it on slices of our Cherbourg olive oil mini-loaf (you can find that recipe here). And voilà! Perfect summer hors d'oeuvres.  And because I love figs, (say what you will, even the biggest naysayer will eat them in dipping form) I have also included a fig and goat cheese bruschetta recipe.    

The pairing and serving of these two is alto & soprano, sweet harmony! The bright acidity of tomato and red wine vinegar next to sweet fig jam is perfection and with the cheese and bread base, it is almost a meal. (If you've been reading Be Sweet, you've surely noticed my affinity for cheese.)

These little beauties will be gone before you even know it  Enjoy the rest of your summer and stop in to see me soon!

Be Sweet &

See you soon.

Geri 

Tomato Bruschetta with Whipped Feta

Ingredients

• 8 oz. feta (preferably in brine)

• 2/3 C. olive oil, divided

• 2 Tbsp. lemon juice

• kosher salt

• freshly-ground black pepper

• 2 shallots, minced

• 2 cloves garlic, minced

• 2 Tbsp. red wine vinegar

• 2 lbs. quartered cherry tomatoes (any tomatoes will work)

• 3 Tbsp. fresh basil, julienned

• olive oil mini loaves, sliced and toasted

Directions:

Brush olive oil loaves with extra virgin olive oil and toast on an unlined baking sheet for 8-10 minutes at 375℉. 

Whipped Feta

Remove feta from brine and crumble into a food processor with the blade attachment. Add 1/3 C. olive oil, lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper and pulse until smooth. 

Tomato Mix

Combine shallots, garlic, and vinegar in a bowl. Whisk in remaining 1/3 C. olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Gently fold in quartered cherry tomatoes and allow mixture to sit for a few minutes while flavors blend. 

Bruschetta Assembly

Spread each slice of mini-loaf with whipped feta, top with a spoonful of the tomato mix, place a few strips of basil on each and serve.   

Fig and Goat Cheese Bruschetta

Ingredients

• 2 lbs. fresh purple figs

• 1 Tbsp. grated orange zest (1 orange)

• 1/3 C. freshly-squeezed orange juice

• 3 C. sugar

• 1 vanilla bean, split lengthwise to remove interior

• 8 oz. goat cheese

• Olive oil mini-loaves, sliced and toasted

Directions

1. Remove stems from figs and cut in half, length-wise. Place in a heavy-bottomed pot or Dutch oven, add orange zest, orange juice, sugar, and vanilla bean.

2. Cover and bring to a hard boil over medium heat (don't worry if mixture looks dry). Boil for one minute, stirring to dissolve sugar.

3. Lower heat and cook uncovered at a full simmer for about an hour, stirring occasionally. Mixture will reduce, thicken, and look like a soft fruit preserve.

4. Cream goat cheese in small bowl until spreadable. Spread on toasted mini-loaf slices and top with fig preserves.