Tomato bruschetta is almost exclusively aligned with the summer throughout much of the country, but in the South, especially near the coast, the weather is mild enough to welcome tasty tomatoes well into the fall. And one of my favorite fall varieties is the Sweet Gold, a vibrantly colored, yellow tomato.

Coupled with sunflower micro greens, fresh oregano, and flat leaf parsley, it’s a simple yet satisfying bruschetta. I remember tasting delicious bruschetta when I lived in Italy. It marked the beginning of every family style meal and though simplistic in nature, it presented a complexity of flavors that my immature palette had yet to witness. Though I tasted the real thing in Italy, I didn’t truly learn how to make it until years later. It’s rather/terribly embarrassing that I actually learned to make the tastiest of bruschetta from the movie Julie and Julia, though it’s really just a process rather than a recipe.

If red tomatoes upset your stomach or you’re a Pitta and therefore shunned from these sweet little delicacies, yellow tomatoes are a better choice because of the low acid content. I also like to amp up the nutritional value by adding in some sunflower micro greens and fresh herbs from my garden. But the key to the flavor is a good high quality Balsamic Vinegar.

Sweet Gold Bruschetta

1 cup quartered, Sweet Gold cherry tomatoes (I added in part of a red heirloom variety as well)
1/2 cup micro greens, stems removed
1 tbsp fresh chopped oregano
1 tsp fresh chopped flat leaf parsley
2 tbsp olive oil, separated
1 tsp balsamic vinegar
Sea salt to taste
Fresh loaf bread

Method

1. Combine the tomatoes, micro greens, oregano, parsley, 1 tbsp olive oil, balsamic vinegar, and sea salt in a small bowl and set aside. Let the flavors meld for about 15 minutes.

2. Cut the bread into 2-inch squares. Heat 1 tbsp olive oil up in a skillet to medium heat. Watch carefully, cooking until each slice in golden brown.

3. Carefully top toasts with tomato mixture. Serve immediately.

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More Fall Harvest Recipes
Fried Green Tomatoes with Purple Potato Hash Browns
Soy Roasted Brussels Sprouts with Sunflower Seeds
Fresh Pasta with Beets and Patty Pan Squash