Tomato and plum crostini recipe

I get asked to make this recipe very often - which is wonderful because it's so quick and easy to make.

In addition to the tomato and plum, this uses tasty Brie and Amish Swiss cheeses, on top of lovely toasted bread.

Like many of my recipes, this was developed almost accidentally when the cupboard was (almost) bare and as often happens, we were both hungry and I hadn't given a thought to dinner. These days, it's become a standard quick and simple meal.

I have fresh oregano growing in a pot just outside the kitchen door so an Italian-inspired meal often comes to mind. I like using simple, fresh ingredients too and yet these crostini (or should they be called bruschetta?) are very filling and satisfying. We have these for dinner but they are just as good for lunch or even as an appetizer.

Plums and tomatoes might at first seem to be an unlikely combination but the flavors of these two fruits complement each other so very well, especially when combined with delicious melted cheeses.

Photographs © BritFlorida.

This makes four bruschetta / crostini.

• 4 slices Italian or French bread cut on the slant
• 1 Florida tomato
• 1 plum
• 2 oz. Amish Swiss cheese
• 1 - 2 oz. Brie
• Fresh oregano
• Black pepper
• Scallions / spring onions to serve

PRE-HEAT THE BROILER

Toasted bread should be crunchy on the outside but still retain a little softness in the middle. The way to achieve this is to cook it quite quickly so that the inside doesn't dry out. This means that the broiler should be heated before you start to assemble the recipe.

BROIL

Toast the bread slices until they are just golden. While this is happening, slice the tomato and grate the cheeses. We are confirmed cheese rind eaters but if you're not, remove the rind from the Brie if you wish. Bruschetta and crostini are traditionally brushed with olive oil - however I like to keep the calorie count down. But if you wish, use a good quality olive oil brushed onto the bread before adding the toppings.

NOTE

These cook very quickly. If you'd like to slow down the process a little - which means that you won't have to be as vigilant as when you're using the broiler use the oven pre-heated to 450°. The bread will take about five minutes to toast and you can adapt the remainder of the timing accordingly.

ADD THE TOMATO

Keeping the bread on the broiler pan, add the tomato slices, distributing them evenly between each slice of bread. Put these under the broiler, after sprinkling the tomatoes with freshly-ground black pepper. Be sure to cover the bread completely so it won't burn.

PLUM

Remove the pit from the plum and cut into thin slices. Remove the crostini from the broiler and add the plum slices. Put them back under the broiler briefly, keeping an eye on them so that there's no danger of them burning. They are done when they are very slightly softened.

CHEESE

Sprinkle the grated cheese over the slices and place under the broiler again until the cheese melts.

SERVE THE TOASTS

Sprinkle the toasts with fresh oregano leaves before serving. We like to have scallions as an accompaniment because the sharp flavor contrasts so well with the fruit and cheese flavors.

If you really want to explore Italian-style bread recipes even further then a panini press will be invaluable in your kitchen. The ones you see here are highly rated indeed/

In Fort Lauderdale, tomatoes were the first vegetables (or fruit, rather) that were commercially grown. Although there were permanent residents here from 1893, tomatoes were largely grown for local consumption because they were so perishable and there weren't really the means to transport them other than by boat.

When Flagler brought the railroad to the area though, this changed, and many farmers moved to the area to take advantage of the opportunities here. The railroad opening in Fort Lauderdale on April 22nd, 1896

Florida is now better known for its citrus groves but in those early days, it was tomatoes that really thrived and helped to build the growing community.

The photographs of this recipe are © me!