Late fall and winter are my favorite seasons of the year. I know it’s unusual, but I love the rain. I probably wouldn’t feel the same way if I had to deal with snow and freezing weather. But, I’m lucky enough to live in a place where the temperatures rarely get below 35 degrees F. I do miss the wonderful fresh ripe tomatoes of summer though.
In most places cherry tomatoes are available 12 months of the year, and with a little doctoring they can be quite delicious even in the dead of winter.
This is the perfect way to perk them up. Add a little pesto and mozzarella and you’ll swear it’s late August.
Marinated Cherry Tomato Bruschetta
- 2 cups halved cherry tomatoes
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon capers
- 10 oil-packed anchovy fillets, finely chopped (2 tablespoons)
- Crushed red chili flakes
- Kosher salt and freshly ground pepper
- Slices of mozzarella or a ball of burrata
- Baguettes, halved and toasted
- In a large bowl, add the tomatoes, oil, vinegar, capers, anchovies, a pinch of chili flakes, and a generous pinch of salt and pepper. Stir well to combine. Cover with plastic wrap and rest on the countertop (if serving immediately) or in the refrigerator for 8 hours or up to overnight. Bring to room temperature before preparing.
- Top each toasted bread slice with a smear of pesto, a slice of mozzarella, and some of the tomato salad.
- Or, top the bread with tomato salad and a piece of burrata.
- Garnish with microgreens of some chopped basil, if available.
With a glass of wine you would swear it was still summer.
I think the folks at Fiesta Friday will enjoy these, something to keep in their back pocket to cheer up a dark day in February. This week is Fiesta Friday #453, come on over and join Angie and the gang at this virtual blogging party.