Bruschetta with TomatoIt is late summer in the Northwest and we are bringing the last of our tomato harvest in. Beloved by most is Bruschetta. Here is an Oregon twist on this tomato standby. It features roasted Columbia Empire Farms Hazelnuts and melted Rogue Blue Cheese that combines for a delicious savory bite.




Bruschetta with Tomato, Bacon, Arugula and Hazelnuts


8 (1/2­inch thick) slices good­quality
   crusty Italian­ style bread
1 garlic clove, peeled and halved
3 ripe medium ­sized tomatoes, chopped
   and drained
6 tablespoons extra virgin olive oil
3 slices bacon, fried, drained, and minced
1/4 cup fresh arugula, finely chopped
1/3 cup Columbia Empire Farms crushed roasted and hazelnuts
Salt and freshly ground black pepper
About 1/2 cup crumbled Rogue Creamery Oregon Blue cheese
2 teaspoons balsamic vinegar


Grill or toast the bread until nicely browned on both sides. Rub with the cut garlic. About 10 minutes before serving, combine the tomatoes, olive oil, bacon, arugula, and hazelnuts in a small bowl. Toss gently and season with salt and freshly ground pepper to taste. To serve, spoon the tomato mixture onto the grilled bread. Top each serving with a portion of the Oregon Blue, and then drizzle on a bit of the balsamic vinegar. Place the slices onto a hot grill (or into a hot oven) and cook just until the blue cheese begins to melt. Serve immediately.


Credit for this recipe to