Recipe of the Week: Tomato and Basil Bruschetta

Over the summer we will post recipes featuring fresh ingredients that we are growing on Common Good City Farm. Check back weekly to see what we are harvesting! Two things that are definitely not in short supply on the farm this time of year are tomatoes and basil. Luckily, they make a winning combination. While it is hard to go wrong with a fresh tomato and basil salad, if you are looking for a new way to serve up this classic combination, try this recipe for an easy and oh-so-delicious bruschetta. CLASSIC SUMMERTIME BRUSCHETTABy Caroline Hays INGREDIENTS 1 baguette 2 cloves garlic, finely chopped or pressed Olive oil 3 medium tomatoes, diced 1/3 cup fresh basil, loosely packed 1/4 cup red onion, diced Salt and pepper Optional: red pepper flakes (to taste) INSTRUCTIONS Preheat oven to 400° F 1. Slice Baguette into 1/2 inch thick rounds. 2. Brush rounds with olive oil and place onto baking sheet. 3. Mix together diced tomatoes, garlic and onion. 4. Add salt, pepper, and red pepper flakes (if including) to tomato mixture to taste. 5. Place tablespoon of tomato mixture onto each baguette round. 6. Bake in oven until thoroughly warmed and bread edges are crispy and just beginning to brown, approximately 5 minutes. (But be careful not to let the tomatoes dry out!) 7. Cut basil leaves into thin, short, strips and use to garnish rounds after baking. Optional: Top with your favorite cheese. (Parmesan, goat cheese and mozzarella all work well.) Note: This bruschetta can be easily altered to match what you have on hand. For example, add roasted bell pepper or eggplant to the tomato mixture, or use thyme or rosemary for seasoning instead of -or to compliment- the basil.

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