Game Day Bruschetta with Pickled Beets, Herring and Summer Tomatoes!

Add a little pizzazz to the traditional football fare of nachos, chicken wings and pizza! Even if just for one game. This simple-to-assemble bruschetta is as pretty to look at as it is to devour. Plus, it's super unique - fresh, diced tomato (at its peak of late summer goodness right now), salty and sweet pickled beets and pickled herring, green onions, and fresh dill. It's the perfect marriage between the end-of-season ingredients and the beginning-of-season football games. A match made in heaven.

The combination of pickled herring and rye is a classic Scandinavian combo - but feel free to use whatever bread you prefer. The strong taste of rye complements the other bold flavors, so keep that in mind (I suggest a dark pumpernickel if you want an alternative).

Game Day Bruschetta with Pickled Beets, Herring and Summer Tomatoes

1 loaf rye bread, cut into 1/2-inch thick slices (about 24 slices)
3 cups diced fresh tomatoes, preferably vine-ripened
2 cups diced pickled beets
1/4 cup chopped fresh green onions
Freshly ground black pepper
24 pieces pickled herring
Fresh dill sprigs (about 1 bunch fresh dill)

Preheat the oven to 350 degrees. Arrange the bread slices on a baking sheet (or two baking sheets to prevent crowding) and bake for 5 to 7 minutes, until the bread is golden brown.
In a medium bowl, combine the tomatoes, beets and green onions. Toss to combine. Season to taste with black pepper. 
Spoon the tomato-beet mixture onto the toasted bread slices. Top each serving with a piece of pickled herring. Garnish with fresh dill.

Makes 24 bruschetta






Photo: Apolonia