Farmers market bruschetta

This is a great time of year for shopping at farmers markets. Several vendors had beautiful heirloom tomatoes at the Kirkwood market for $2/pound (compared to $7.99/pound at Whole Foods!!) so I brought home several, along with some freshly picked ears of corn. I found four different types of tomatoes, Cherokee Purple, Green Zebra, a beautiful reddish-yellow one that I think was an Old German, and another green one whose name I can't remember.

I make these bruschetta for dinner tonight and was pleased with how they turned out. I think they're not technically bruschetta (the bread isn't toasted and I didn't use any olive oil), but I couldn't come up with a better name. The tomato mix will need to sit for awhile before you use it.


Farmers Market Bruschetta
4 tomatoes (different-colored heirloom tomatoes recommended)
1 small onion
3 cloves garlic, peeled
2 fresh ears of corn (washed and de-silked, but not cooked)
balsamic vinegar
handful of raw pine nuts
salt
goat cheese, room temperature (I used a garlic & chives variety)
1 loaf French bread, sliced into 1/2 pieces

Dice the tomatoes and place in a mixing bowl. Cut the kernels from the corn cobs and add them to the tomatoes. Cut the onion into about 4 chunks, and slice each clove of garlic in half and add both to the bowl. Ensure the onions and garlic are well-covered by the juice from the tomatoes, and refrigerate for at least one hour to let the onion & garlic flavor the tomatoes.

Remove the onion and garlic pieces from the tomato mix. Add the pine nuts, a splash of balsamic vinegar, and salt to taste. Spread goat cheese on the bread slices and top each with a spoonful of the tomato mixture; use a slotted spoon so you don't pick up a lot of juice.