Tomato and Okra Bruschetta Recipe

A MOTHER reader shares a favorite tomato and okra bruschetta recipe using Amish Paste tomatoes and Clemson Spineless okra varieties.
By Brook Elliott
June/July 2003
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Bruschetta is the perfect appetizer for any occasion.

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Enjoy this tomato and okra bruschetta recipe, a perfect appetizer for any gathering.

A MOTHER reader shares a recipe using her favorite varieties of tomato and okra taken straight from the homestead garden.

Tomato and Okra Bruschetta Recipe

12 to 15 "Clemson Spineless" or other okra pods
6 plump garlic cloves
3 to 4 "Amish Paste" or other medium-sized tomatoes
Handful of fresh basil, chopped
White wine
French bread
Olive oil
Salt & pepper to taste

Slice bread diagonally into six 1/2 inch-thick slices. Thinly slice five of the garlic cloves. Tip and tail the okra, and slice each pod into 1/4 inch-thick slices. Toast the bread, preferably over a bed of coals; rub each slice with the reserved garlic clove. Brush with olive oil and set aside.

Saute the okra 3 to 4 minutes in the olive oil, add garlic and continue to cook until garlic turns golden. Add the tomatoes and a dash of white wine. Sprinkle with salt and pepper to taste.

When the tomato juices begin to flow, add the basil. Cook until tomatoes have softened fully and their juice has combined with the okra.

Spoon equal amounts of the tomato/okra mixture over the garlic toast, and serve.

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