Tomato Caesar Salad Bruschetta
How has your farmer’s market been lately? I have been LOVING mine, because we’re at that lovely time of year where the offerings are straddling two seasons. It means I come home with bags so heavy with produce that I can barely heave them onto the counter*.
*a counter that no longer exists, because the kitchen remodel started yesterday. Woot woot! Follow along on Instagram using the tag #FLLdreamkitchen, if you’re interested in a real-life HGTV sort of situation. But without a handsome, well-dressed host, because in reality, there’s just sweaty men in work boots asking you where the bathroom is.
But anyway, back to the farmer’s market. On one hand, I get there and I’m just like “Ok, all of the squash and gourds and root vegetables, please!” But then . . . the tomatoes. They’re still there, and looking as lovely as ever. Alright, so you guys get into the bag, too. You’re about to go away for the year, so I’m going to celebrate you one last time.
And if we’re going to give tomatoes one last celebration, let’s do it right. With legit homemade Caesar dressing using anchovies (you like them, even if you don’t think you do), egg yolks (use pasteurized eggs for any safety concerns) and a really high-quality olive oil, like Amoretti Premium Organic Extra Virgin finishing Olive Oil.
This fantastic oil is infused with the aroma and flavor of kalamata olives. It’s the type of oil that is too special to cook with, so it’s best used as a finishing element to a dish (drizzle over pasta or pizza!), or in a recipe where you’re not heating it (like this dressing). This stuff is seriously one of the most flavorful olive oils I have ever tasted, and it’s tangy savoriness really complements the sweet, juicy tomatoes.
Toss your tomatoes, some lettuce and capers with the glorious homemade Caesar dressing. Pile the salad onto toasted baguette, and finish this Tomato Caesar Salad Bruschetta with some shavings of Parmesan cheese, and another drizzle of the finishing oil, because why not?
Tomato Caesar Salad Bruschetta
Yield: 24 pieces
Prep Time: 25 minutes
Cook Time: 10 minutes
For the Crostini:
- 1 baguette, cut diagonally into 1/4-inch-thick slices (you should have about 24 pieces)
- Olive oil cooking spray
For the Caesar Dressing:
- 3 anchovy fillets packed in oil, drained
- 1 small garlic clove
- Pinch of kosher salt
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup Amoretti Premium Organic Extra Virgin finishing Olive Oil
- Freshly cracked black pepper
For the Bruschetta:
- 1 large head Romaine lettuce, cut into very small bite-sized pieces
- 3/4 pound grape tomatoes (I used a mix of red and yellow), quartered
- 3 tablespoons capers, drained
- 1/4 cup shaved Parmesan cheese
- Amoretti Premium Organic Extra Virgin finishing Olive Oil, for drizzling
- Make the Crostini: Preheat oven to 350 degrees F. Spray both sides of baguette slices with cooking spray. Bake 10 to 12 minutes or until crisp, turning once.
- Meanwhile, make the Caesar Dressing: Finely mince anchovies and garlic, together on cutting board. Add pinch of salt and use back of knife to crush anchovies and garlic into a paste. Place paste in large bowl; add egg yolk, lemon juice and mustard and whisk until well combined. While whisking, slowly drizzle in oil until all oil is incorporated. Season dressing as desired with black pepper. Makes about 1/2 cup dressing.
- Make the Bruschetta: Add lettuce, tomatoes and capers to bowl with dressing; toss until very well combined. Divide salad mixture over crostini. Sprinkle with cheese and drizzle with additional finishing olive oil; serve immediately.
Caesar dressing adapted from Bon Appetit.
Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!
Disclosure: This was a sponsored post written by me on behalf of Amoretti. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.