Yellow Cherry Tomato Bruschetta Recipe by Chadwick Boyd
30 Minutes
(Makes 1 cup)
This recipe is two recipes in one, melding my love for this simple, tangy-sweet yellow cherry tomato pan sauce with my love for biscuits turned into crackers. When put together, they make a modern, playful bruschetta that party and dinner guests will love. The biscuit crackers do take 24 hours to make, so if you’re in a hurry, just toast some baguette slices or use packaged thick crackers. Feel free to swap out the NatureSweet Comets for a red version with NatureSweet Cherubs. The pan sauce is great served with chicken and fish, or spooned over grains and rice.
Cut 12 ounces of the NatureSweet Comets in half and set aside. Cut the remaining 4 ounces of NatureSweet Comets in quarters and set aside.
In a non-stick skillet, heat the olive oil over medium heat. Add the halved tomatoes and sliced shallots. Cook 8-10 minutes, stirring occasionally, until the shallots turn lightly golden and the tomatoes break down slightly. Add the salt and thyme and stir.
Increase the heat to medium-high. Add the horseradish and brown sugar; cook for one minute while stirring. Carefully add the wine and stir with a wooden spoon. Raise the heat to high and cook for 2 minutes, or until the mixture reaches a sauce-like consistency. Remove from the heat and let cool for 5 minutes in the pan. Fold in the remaining 4 ounces of quartered fresh tomatoes. Keep at room temperature until ready to serve.
To assemble the bruschetta
Spoon a tablespoon of the pan sauce onto each of the biscuit crackers. Top with half of a NatureSweet tomato, a sprinkle of Maldon salt and bits of fresh basil.
