Combining the goodness of sourdough, balsamic bruschetta and pizza for a mouth watering snack!

This years garden yielded a ton of tomatoes that I didn’t know what to do with. To be honest, I’m not a tomato lover! It wasn’t until I read Bailey from Tribe Van Tassels blog post Tomatoes for People Who Hate Tomatoes aka Bruschetta For Non-Believers, that I decided to give tomatoes a chance.

I paired the bruschetta with my sourdough pizza crust, because I knew I couldn’t go wrong with a natural sourdough taste. After a quick walk through the garden collecting tomatoes. I can make this snack in about 10 minutes.

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Balsamic Bruschetta

Ingredients:

• Olive Oil or Butter
• Sautéed Garlic
• Garden Tomatoes- Use whatever you have on hand. I use red, white and pear tomatoes.
• Salt
• California Balsamic Vinegar- I use Honey, vanilla and fig, or pomegranate

Instructions:

1. Preheat cast iron or stainless steel skillet to medium heat.
2. Add olive oil or butter.
3. Cut tomatoes into small chunks.
4. Add garlic to skillet and sauté.
5. Then add tomatoes and salt, sauté.
6. Add a dash of balsamic vinegar of choice.
7. Remove from heat.
8. Start on the sourdough pizza crust while tomatoes cool.

Sourdough Starter Pizza Crust

Ingredients:

• Olive Oil
• Sourdough Starter
• Salt
• Italian Seasoning (dill weed, oregano, basil, thyme and parsley)

Instructions:

1. Preheat cast iron skillet on medium heat with olive oil.
2. Add approximately 1 cup sourdough starter. Using a spatula, spread the starter evenly.
3. Sprinkle with salt, herbs & additional olive oil.
4. Treat the sourdough like a pancake & flip once the liquid stater becomes a dough.
5. Turn the heat to low and add your toppings.
6. Remove from heat & enjoy!

It’s amazing what a little sautéing can do to tomatoes! Bailey you have converted this tomato hater, into a bruschetta lover! Now to try it with pasta..

Our cast iron set is one of our most used kitchen essentials because of how easy they are too clean, not to mention the health benefits. I love this set because it comes with a variety of different pots, pans, skillets and a griddle.

I love using the dutch oven for soups or sourdough bread making. Our skillet is probably the most used, with breakfast, lunch and dinners throughout the week. My flat skillet cooks up our pancakes and English muffins. While the griddle is great for burgers, steaks and grilled sandwiches.

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