With all the rain we have gotten some of the first tomatoes have developed black spots. Instead of just tossing them on the compost pile I thought it may be a good idea to use them. As long as they are picked fairly soon, most of the tomato is still fine to eat and green tomatoes are rather tasty.
Bruschetta with Wilted Arugula and Green Tomatoes
- 1 cup green tomatoes diced small
- 1/2 yellow bell pepper diced small
- 1 zucchini
- 2 tbsp fresh mint
- Olive oil
- 1/2 cup onion quartered and sliced paper thin
- 4 cups fresh arugula washed and roughly chopped
- 2 tbsp white wine
- 2 tbsp butter
- 1 baguette or other day old bread
- Feta cheese
Cut bread at a diagonal into 1″ thick slices. Brush each side with olive oil and toast in an oven at 375 degrees until golden brown flipping once. Mix green tomato, bell pepper and mint in a small bowl. Season with salt, pepper and olive oil and refrigerate at least 45 minutes. In a large frying pan heat butter and caramelize the onion over very low heat. Add wine and deglaze pan, then evaporate most of the wine away. Add arugula and quickly wilt. Do not overcook. Spread arugula equally over each bread slice. Cut zucchini in half and then into 1/4″ thick slices. Brush each slice with olive oil and roast in an oven at 375 degrees until browned on both sides. Remove from oven and chop into dice. Mix hot zucchini with cold green tomatoes and spoon equally over bread slices. Sprinkle tops with feta and serve immediately.