SUNSET | February 2016
Pickling is a food trend that is not showing any signs of slowing down. And for good reason! Not only do pickled fruits and veggies add a punch of unique flavor, it also helps increase your produce consumption, which we all know is a great thing.
Enter these. Overnight pickled tomatoes. The tastiest little addition to appetizers, sandwiches and salads. Pickle these on a weekday and whip up this crostini with whipped feta (Yes!) on the weekend for an amazing appetizer or light lunch.
Recipe from Broma Bakery
Pickled tomatoes:
2 pints One Sweet® tomatoes
1/2 C olive oil
2/3 C red wine vinegar
1/3 C water
20 mint leaves
1 Tbsp sugar
1 tsp salt
Whipped feta:
3 ounces feta cheese
1 ounce cream cheese
2 Tbsp olive oil
Salt and pepper to taste
1/3 C black olives, diced
1 French baguette, sliced diagonally
Basil for garnish
Bring a pot of water to a boil. Place One Sweet®
tomatoes into water for 20 se
conds, then using a slotted spoon, remove from water and place onto a dry surface.
In a quart glass jar, pour in olive oil, vinegar, water, mint leaves, sugar and salt. Screw on cap and shake vigorously until fully combined.
Peel off skins of tomatoes (they should slide right off). Add tomatoes to the jar and seal tightly. Refrigerate for at least 8 hours, preferably overnight.
When ready to plate, preheat oven to 350 F. Crisp the baguette slices for 5 minutes, or until lightly golden brown.
Place the feta ingredients in a food processor and pulse until mixture is light and airy, about one minute. Spoon over crisped baguette slices, then top with diced olives, pickled tomatoes, and basil.
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