Get creative with fresh tomatoes

Time to savour summer's bounty in these delicious appetizers

Enjoy the season's last tomatoes with these delicious recipes.

Our grilled tomatoes make an easy appetizer or side dish. Topped with fresh pesto and gooey melted cheese, it's like a crustless margherita pizza.

Our bacon and cheese stuffed tomatoes require a bit of patience, but it's worth it for this crowd-pleasing “BLT in a bite.”

For a simpler way to prepare cherry tomatoes, try our warm

BRUSCHETTA IN A BOWL

Makes: 3 cups (750 ml)

■ 2 1/2 cups (625 ml) diced seeded Roma tomatoes

■ 3/4 tsp (4 ml) salt

■ 1/2 cup (125 ml) chopped pitted kalamata olives

■ 1/4 cup (60 ml) drained small capers

■ 2 tbsp (30 ml) balsamic vinegar 2 tbsp (30 ml) olive oil

■ 2 tbsp (30 ml) chopped fresh parsley

■ 1 tsp (5 ml) sugar dish with goat cheese. Halved cherry tomatoes are gently heated in a pan with olive oil and garlic, then topped with basil and tangy goat cheese.

Our unique version of bruschetta is a simple one-bowl recipe. Tomatoes, olives and capers are tossed in a garlic-herb vinaigrette.

For tips on cooking, food safety or household matters, email bfkanswerline@atco.com or chat with us live online at Atcoblueflamekitchen.com.

■1/2 tsp (2.5 ml) basil, crumbled

■ 1/2 tsp (2.5 ml) freshly ground pepper

■ 3 cloves garlic, crushed Baguette slices

1. In a colander or sieve, combine tomatoes with salt. Place over a bowl and let drain for 1 hour.

2. Combine tomatoes and remaining ingredients in a bowl. Transfer to a serving dish.

3. Cover and refrigerate for at least 1 hour or up to 4 hours.

4. Serve with baguette slices.