Tomato Crudite

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I recently went to a party for the Minnesota Food Bloggers.  Sometimes I feel out of place at these events because, frankly, I am not so much of a food blogger as I much as a cake eating wanna-be food blogger.


One of the fantastic foods served at the event was a tomato crudite.  (I included a link to wikipedia for what crudite is, because prior to that night, I had no idea!)

It was made by the fantastic Molly Herrmann of Tastebud.  She is a professional chef and beyond talented.  Her website happens to be gorgeous too!  Hope you can check her out.




She used a beautiful sweet sea salt as well as a smoked sea salt.  I was able to find a Pink Australian sweet salt, but then chose to add some regular Kosher salt instead of the smoked.

She also used a top shelf vodka to dip the cherry tomaotes in… (which was amazing)

but I have wee ones and wanted to make mine kid friendly, so I just used water.

(The vodka worked much better, if you can try it, I would recommend it!)


Overall… I found this to be one of the easiest, most flavorful, most wonderfully textured crudite’s I have had.

It is a wonderful compliment to any summertime meal!!

I am sharing this post so that I could participate in SummerFest, an amazing round up of recipes and ideas held by Food Network.

If you want to participate in Food Networks Summer Fest you can follow along with #cookingwith on twitter.

Be sure to check out these fabulous chefs!!


Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce

Haute Apple Pie: Heirloom Tomato & Three Cheese Tart

What’s Gaby Cooking: Zebra Tomato and Burrata Crostini

Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice

And Love It Too: Healthy Lunchbox – Garlic Tomato Basil Pesto Bruchetta

Chez Us: Roasted Tomato Sauce

Daily*Dishin: Refreshing and Rustic – Tuscan Bread Salad

Glory Foods: Fresh Tomato Salsa

Dishin and Dishes: Tomato Tart Tatin

The Purple Cook: Eggplant Parmesan Caprese Salad

I Am Mommy: Tomato Crudite

Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes

FN Dish: Easy Tomato Appetizers

Add a Pinch: Simple Caprese Salad Skewers

Sweet Life Bake: Salsa Cruda

Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano

Dixie Chik Cooks: Tomato, Basil and Olive Bruschetta

The Sensitive Epicure: Yemista – Greek Stuffed Tomatoes & Peppers with Potatoes

Mooshu Jenne: Sun Burst Tomato Pasta

Napa Farmhouse 1885: Book Club, Tomatoes and a Recipe for Chicken Provençal?

Cooking With Elise: Tomato Parmesan Biscuits

From My Corner of Saratoga: Cooking from the Garden – Bruschetta Pizza

Fritos and Foie Gras: Tomato Terrine

Creative Culinary: Fresh and Savory Tomato Pie

Big Apple Nosh: Caprese Salad/Tomato Carnage

Spices and Aroma: Quick and Easy Paneer Curry

Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls




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  1. says

    I admit…I would have to go the vodka route…but this seems almost too simple. Which means it’s perfect! I have some smoked salt…that is potent stuff and I find I have to cut it with kosher when I’m using it but now I’m dying to try it in a presentation like yours!