Bring it On Bruschetta

September means fall, and fall means my cannabis plants are getting ready for their big moments. This summer I grew Blueberry Muffin, a short flowering time of 45 days, and it is looking and smelling like everything I expect from this indica dominant strain. Harvest season is justa round the corner, but if you still crave some of those lighter summer dishes, here’s a few to bring summer well into the fall.

This end-of-summer Roasted Cherry Tomato Bruschetta is a perfect way to use leftover bread and showcase foods at their peak of freshness. Its most common incarnation involves fresh tomatoes and basil, but we upped the ante with a combination of roasted tomatoes, yellow peppers, and scallions. Roasting the tomatoes adds a level of complexity and is also a way to make not-so-perfect specimens taste great. Using high-quality bread makes all the difference.

ROASTED CHERRY TOMATO BRUSCHETTA

(Serves 4, 2 1/2 mg THC per slice)

Ingredients 

8 thick slices baguette

3 garlic cloves, peeled (2 left whole, 1 minced)

4 teaspoons cannabis-infused olive oil**

2 cups cherry tomatoes

1?2 yellow pepper, cut in small strips

3 green onions (white and green parts), cut into 1-inch pieces

2 tablespoons olive oil

Coarse salt (kosher or sea) and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 325°F.

2. Put the bread slices on a baking sheet and toast them, about 5 to 7 minutes.

3. Remove the bread from the oven and, while it’s still warm, rub one side of each slice with the 2 whole garlic cloves. Drizzle or brush the slices with the cannabis-infused olive oil.

4. On a rimmed baking sheet, toss the minced garlic, tomatoes, peppers, and green onions with the olive oil. Bake until the tomatoes have lost their shape and the scallions have started to turn golden brown, about 15 minutes.

5. Divide the tomato mixture among the bread slices and sprinkle with salt and pepper.

auce that is left in the bowl, drizzling it over the wings. Garnish with cilantro.