Tomatoes feel like summer like the food of summer, but in Michigan, they mark the end of summer. A countdown to the school year, a marker of days getting longer, and the last sweet days before fall.

My sister, whose birthday is August 18, always said the tomatoes were ripe by her birthday. Tomatoes are beginning to ripen now, but by my big sister’s birthday, they will be abundant. This is a mixed blessing. I love that my parents grow tomatoes and that they are eager to give them to me at summer’s end. I hate that they always feel the need to give me more than I can eat. Calm down, Mom. I’m not the Tomato Monster. (Though I suspect that the Tomato Monster is far more svelte than the Cookie Monster. And less hairy.)

While I might not be quite a Tomato Monster, I am pleased to share this vegan bruschetta recipe with you. I love a good cheesy bruschetta, but this hummus based one is equally compelling.

Enjoy!

Hummus Bruschetta


Wine pairing: rosé

Ingredients
4 tomatoes, diced
½ teaspoon salt
1 baguette
¼ cup olive oil, plus extra to brush the baguette
2 garlic cloves, one minced and one halved
¼ cup vinegar (white balsamic or red wine)
⅓ cup basil
5 oz hummus
Black pepper and balsamic glaze for topping
Directions
Preheat oven to 400.
Combine tomatoes and salt in a bowl and let sit for 20 minutes.
Cut baguette into half inch slices. Brush each side with olive oil.
Bake baguette slices for 5 minutes, then flip and bake for an additional 3 minutes.
Remove baguette slices from the oven and rub the tops with the cut side of the halved garlic clove.
Drain the juice from the tomatoes and then add the olive oil, vinegar, and minced garlic clove. Mix well.
Top each baguette slice with hummus, a spoon of tomato mixture, freshly ground black pepper, basil leaves, and a drizzle of balsamic glaze.

This recipe is part of my food and rosé pairing series. For more about pairing food with rosé, please see this post.