One of the joys of Lancaster County is the wealth of the land. There’s wisdom in the soil, breath in the clouds, and life that sprouts from it all. Farmers take that inherent wisdom of the land and use its processes to grow food systematically. So, whenever I ponder what I’m in the mood to cook, I remind myself that whatever’s in season around me is probably what my body wants.
Which brings me to tomato season!
Cherry, heirloom, grape, vine-ripened, and beefsteak to name a few. Our produce section here at Lemon Street Market is stocked full of all the local tomatoes your heart and tummy could desire. You could make them into a sauce, chop them and add to a salad, or straight up take a bite into one and eat it like an apple. Yeah, they’re that good.
My personal favorite, though, is making crostini. Crostini are little toasts made with smaller pieces of bread than bruschetta and often have richer toppings. They’re ideal for featuring seasonal produce—fruit too, if you like—and to have as appetizers at gatherings. Make enough and they’re good as a dinner for one.
For this recipe, I experimented using three different spreads on the toast, and I thought the vegan cheese was the best. The others are yummy—and less processed—but might need just a bit more salt. I also used large heirloom tomatoes because they have the best flavor in my opinion, but using cherry or grape tomatoes might work better when fitting them onto the little toasts.
It is through wholesome food and awareness of the food system that we can honor ourselves and our planet. Included in the ingredient list below is the brand name of products. Every ingredient needed for this delicious recipe can be found at Lemon Street Market. An asterisk beside the ingredient means it can be purchased in bulk, so you can bring your own containers to the store!
Tomato Crostini with Balsamic Glaze
Ingredients:
– Baguette(s) – I used a Schär gluten-free baguette
– 2-3 medium heirloom tomatoes or 1 pint cherry tomatoes
– 1 ripe avocado
– Lemon Street Market kitchen housemade classic hummus
– Miyoko’s garlic herb cheese wheel
– 8 oz. balsamic vinegar*
– ¼ cup turbinado or cane sugar*
– Freshly cracked pepper*
– Sea salt*
Instructions:
- Prepare the balsamic glaze. Pour the balsamic vinegar and sugar into a small saucepan and place over medium heat. Bring to a boil and stir intermittently. When the glaze is thick and syrupy and reduced by about a half (about 20 minutes), remove from stove to cool. It should coat the back of a spoon. Whatever isn’t used can be stored in an airtight container for up to two weeks.
- While the balsamic is reducing, prepare the assembly of the crostini: slice tomatoes about a quarter inch thick, open and cut the avocado, and slice the baguette. Wait until the balsamic glaze is almost done to toast the slices of bread.
- Once the balsamic glaze is cool, assemble the crostini. On one-third of the toast, spread the avocado. On another third, spread the hummus. On the last third, spread the Miyoko’s garlic herb cashew cheese.
- On top of the spreads, place the sliced tomato. Using a spoon, drizzle the balsamic glaze over all of the crostini. Sprinkle on sea salt and freshly cracked black pepper to taste. Serve immediately and enjoy!
Today’s post is a recipe created and photographed by Lemon Street Market team member Elke! Elke is passionate about local food and loves creating delicious dishes to share with friends. If you see her in the store, say hello!
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