Name: Flaming Tomato Bruschetta (a.k.a. Tomate Flambé)
Yield: 6-8
Ingredients: 6 slices of sourdough bread, cut in half (we love the Sullivan St. Sesamo); ½ cup olive oil; ½ cup fennel, diced ¼”; 5-6 pounds of ripe tomatoes, cut into 2” chunks; 1 cup olives; ¼ cup jalapeno, diced ¼”; ½ pound Bulgarian feta cheese (or similar creamy type); 4oz Arak (or similar fennel/anise liqueur) – 8oz if you really like it saucy; 2 Tbsp za’atar leaves; 1 Tbsp smoked salt; ½ cup Smokey Tomato Vinaigrette (see recipe below); ½ cup finely sliced scallions; -; ¼ cup lemon juice; 2 Tbsp soy sauce; ¼ cup olive oil; 1 Tbsp B-Mary blend

When life gives you tomatoes – set them on fire. Chunky pieces of ripe tomatoes tossed with fennel, jalapeño, and Bulgarian feta are lit with Arak – our favorite fennel flavored liqueur. Crisp up some slices of sourdough in plenty of oil. The crispier you can get them in oil, the longer they will stay crunchy after you top them. And don’t forget the Smokey Tomato Vinaigrette featuring B-Mary and it’s tomatoey, smoked paprika fabulosity.

Flaming Tomato Bruschetta (a.k.a. Tomate Flambé)

Rated 2.0 stars by 3 readers

Author

Helen Park

Servings/Yield

6-8

Image of Flaming Tomato Bruschetta (a.k.a. Tomate Flambé)

Ingredients

6 slices of sourdough bread, cut in half (we love the Sullivan St. Sesamo)
½ cup olive oil
½ cup fennel, diced ¼”
5-6 pounds of ripe tomatoes, cut into 2” chunks
1 cup olives
¼ cup jalapeno, diced ¼”
½ pound Bulgarian feta cheese (or similar creamy type)
4oz Arak (or similar fennel/anise liqueur) – 8oz if you really like it saucy
2 Tbsp za’atar leaves
1 Tbsp smoked salt
½ cup Smokey Tomato Vinaigrette (see recipe below)
½ cup finely sliced scallions
-

Smokey Tomato Vinaigrette

¼ cup lemon juice
2 Tbsp soy sauce
¼ cup olive oil
1 Tbsp B-Mary blend

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Directions

In a large skillet, toast the bread in olive oil until crunchy and golden brown on both sides, adding more oil as needed.
Remove the toasted slices to a platter and set aside.
Into the same pan, with any remaining olive oil, add the fennel and cook until softened, over low heat.
Add the tomatoes, olives, and jalapeño, za’atar leaves, and smoked salt and stir to combine.
Crumble the feta on top in 1” pieces.
Drizzle on the arak and light immediately to catch flame.
Let the alcohol cook away and drizzle on the Smokey Tomato Vinaigrette and sprinkle with scallions to finish.
Serve over the toasted bread slices and enjoy while warm and crispy!