10 Easy Tomato Appetizers by Dana Angelo White in Tomatoes, August 28, 2011
- Comments (276)
Tomatoes find their way on to salads and sandwiches without much consideration, but they deserve more attention for tomato week. Here are 10 fabulous nibbles where tomatoes are the star.
1.) Serve sweet and spicy tomato jam with whole grain crackers (or slices of toasted whole grain baguette) along with shards of sharp cheddar cheese.
Recipe: Tomato Jam
2.) Look for locally produced dried tomatoes at your local farmers market – it’s a great way to hold on to that tomato goodness for months.
Recipe: Sun-Dried Tomato and Goat Cheese Skewers
3.) Cherry tomatoes are the perfect size for skewers. Watermelon (also in season now) may seem like an unlikely match up, but the combo of flavors scream summer.
Recipe: Tomato, Watermelon, and Basil Skewers
4.) Making bruschetta couldn’t be easier. Combine fresh tomatoes with a bit of fresh garlic, basil, olive oil, salt and pepper. A splash of balsamic vinegar helps bring out the sweetness of the tomatoes. Garlic lovers should try Robin’s simple recipe.
Recipe: Quick Garlicky Bruschetta
5.) Bake thin slices of tomatoes low and slow. Serve with fresh mozzarella cheese and a drizzle of balsamic vinaigrette.
Recipe: Homemade Oven-Dried Tomatoes
6.) Pizza bites are always a crowd-pleaser. Make this recipe with fresh tomatoes and cut into small squares.
Recipe: Tomato-Basil Pizza
7.) Prepare Food Network Magazine’s show-stopping salad with a variety of different tomatoes – what a way to start a meal!
Recipe: Tomato Salad
8.) Serve up shooters of gazpacho and then munch on the “shot glass” – brilliant!
Recipe: Gazpacho Soup in Cucumber “Shooter”
10.) A quick one-ingredient recipe – serve with crusty bread and hummus or blue cheese.
Recipe: Tomato Kebobs
Tell Us: What’s your favorite tomato appetizer?
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »