Roasted Cherry Tomato Bruschetta

Roasted Cherry Tomato Bruschetta

August 3, 2012 |  by  |  Blog  |  No Comments

Tis the season for tomatoes! (Well….almost.)

The market is bursting with all the abundance of summer: cherries, apricots, cucumbers, zucchini, fennel, blackberries, radishes, and more. This is a great time for fruits and vegetables! Every week I leave the market with bags bursting, full to the brim with all sorts of good things.

While I was at the market last weekend, I spotted lots and lots of cherry tomatoes. It isn’t quite time for the larger tomato varietals (though a few early stragglers can be found at the market). No, this is the unique time of year where cherry tomatoes get their day in the sun. Personally, I love this time of year. I could eat cherry tomatoes by the dozen, I just pop them in my mouth like candy.

This recipe is a celebration of cherry tomatoes, it’s a unique twist on a classic bruschetta. It takes a little bit of time and patience, but it’s well worth it.(I’ve made a lot of cherry tomato recipes over the years, but this one is my favorite!)

If you’d like to try out my recipe for Roasted Cherry Tomato Bruschetta with Honey and Balsamic, head over to my blog, Rosemarried.

Thanks for reading!

 

 

 

Roasted Raspberry Vanilla Coconut Popsicles

July 6, 2012 |  by  |  Blog  |  No Comments

Every July, I get a little berry crazy. I mourn the loss of strawberries, but nothing gets me more excited than raspberries. They are my absolute favorite fruit and I manage to come home with pounds and pounds of them every week. Most of the time, I just eat them straight from the carton – but when I was asked to bring dessert to a friends house, I decided to incorporate some of the raspberries I have stocked in my fridge. I decided that I wanted something cold and really light. I wanted a dessert that showcased the natural sweet tartness of the fruit. I decided to go sugar free and dairy free on this one – but you are more than welcome to add sugar to your taste.

I wanted to play around with the berries and see if they could stand up to the heat of the oven. I decided to slowly caramelize the fruit to draw out more of it’s natural sweetness. It paid off for me big time and these popsicles will be made all summer long.

Roasted Raspberry Vanilla Coconut Popsicles

  • 1 pint of raspberries
  • 1 vanilla bean or 1 tsp vanilla extract
  • 1 cup coconut milk
  • Pinch of salt

Preheat oven to 300 degrees. Wash raspberries and add to a baking sheet lined with parchment paper. Roast in the oven for 20-25 minutes until they start oozing with juice and are lightly caramelized. Remove from oven and put in a medium sized mixing bowl. Mash the raspberries and scrape the inside of a vanilla bean into the bowl, stir to combine. Add the coconut milk and salt to the raspberry vanilla mixture and stir. Pour mixture into popsicle molds, dixie cups or ice cube trays (whatever you have that will work) and freeze for 4-5 hours.