Every summer I reacquaint myself with the taste of berries, melons, and tomatoes at their peak of ripeness.
Summer fruits burst with sweetness and flavor.
The difference is quite remarkable.
If you can manage it, eating seasonally is good for you and good for the planet.
Currently, the planet needs all the help it can get. We all do.
These are crazy days.
I don’t know about you, but cannabis has been a friend during these worrisome times.
Behind our masks, we have sad, scared faces, along with lots of stress and anxiety.
It’s been tough, hang in there, and be woke.
#DontFearTheEdible
Roasted Cherry Tomato Bruschetta with Goat Cheese
Bruschetta is a perfect way to use leftover bread and showcase foods at their peak of freshness.
Tomato-basil is one of the most popular, but we went with scallion, and roasting the tomatoes adds a level of complexity that is pretty awesome.
It doesn’t matter if the tomatoes are not perfect, roasting them changes all that.
4 Servings, 2 pieces each
What You’ll Need:
• 8 thick slices crusty bread, toasted on both sides, cut in half
• 2 whole garlic cloves, peeled
• 4 teaspoons canna-olive oil
• 2 tablespoons olive oil
• 2 cups cherry tomatoes
• 1 garlic clove, minced
• 3 scallions, cut in 1-inch pieces
• Coarse salt and pepper
Directions:
1. Heat oven to 325° F.
2. Place the bread on your work surface. Rub one side of the bread with the garlic cloves. Drizzle or brush the bread with the canna-oil.
3. On a baking sheet with sides toss the olive oil with the tomatoes, garlic, and scallion. Bake in the oven for 15 minutes, or until the tomatoes have lost their shape and the scallions have started to turn golden brown.
4. Divide the tomato mixture between the bread slices and sprinkle with salt and pepper.
Laurie Wolf is the author of such cannabis cookbooks as Marijuana Edibles, HERB, The Medical Marijuana Dispensary, and Cooking with Cannabis.
Her recipes have been featured in High Times, Dope Magazine, Culture, and more.
She is also the founder of Laurie + MaryJane, an edible company offering everything from almond truffle bites to vegan chocolate cookies.
