Thursday, September 10, 2009


This is from Jack Bishop’s A YEAR IN A VEGETARIAN KITCHEN. Kind of a variation on BRUSCHETTA, but this was wonderfully rich and can only be made with very flavorful tomatoes. He called for walnuts and pecorino, I made it with pecans and parmesan. I also added the olive oil to the toasting process.

about 2 lbs. heirloom tomatoes, cut into largish bite-sized chunks
palmful of chopped parsley, oregano and/or thyme
1 – 2 teaspoons red wine vinegar
olive oil
salt and pepper
1/3 cup pecans (or walnuts), very finely chopped
1 small garlic clove, minced or pressed to a paste
about 4 thick slices of crusty bread (we used a sourdough boule from TJ’s)
½ cup freshly grated parmesan (or pecorino) cheese

Put the tomatoes and herbs in a large bowl. Drizzle with about a tablespoon of olive oil and the vinegar and sprinkle with salt and pepper to taste. Toss gently to combine – adjust seasonings as necessary.

Put an oven rack in the top position and heat the broiler. Stir together walnuts, garlic, 3 tablespoons of olive oil and salt and pepper to taste in a small bowl. Brush both sides of the bread slices with olive oil, place on a baking sheet and toast under the broiler until golden brown on one side – watch carefully, this will go fast! Flip and toast lightly on the second side. Remove from oven and spoon the walnut mixture on the second side. Sprinkle cheese on top and return to the broiler – for a short time! – and toast until the bread is crisp and the cheese is melted.

To serve, divide the salad among four plates. Place the toast on the side and serve. (I think James and I ate the whole thing.)

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