When you shop at Western Wake Farmers Market in July you will see tomatoes everywhere! Locally grown tomatoes have so much flavor that you will not find in a store bought tomato. Assuming you went to market this week and bought one of these juicy tomatoes, now you may want a new recipe. What easier than bruschetta? Bruschetta makes for a tasty summer snack that you can share with everyone.

INGREDIENTS
5-6 tomatoes from Western Wake Farmers Market
2 cloves of garlic from Doge Farm
1 tablespoon of olive oil
1 lemon (juiced and zest)
10 basil leaves from Redbud Farm, Certified Organic
salt
parmesan cheese
Baguette from La Farm Bakery

DIRECTIONS 

1. Preheat oven to 400 degrees.
2. Slice baguette and drizzle with olive oil. Toast in preheated oven until slightly browned.
3. Dice the tomatoes and finely chop the garlic. Coming in a bowl with olive oil, lemon zest and lemon juice.
4. Roll up the basil leaves to slice (chiffonade style) and add to the bowl. Add salt to taste.
5. Let the tomato mixture rest in the refrigerator for a half hour. This lets the flavors develop.
6. Take the tomato mixture out of the refrigerator, spoon onto baguette slices. Top with parmesan and serve!

 

*To make vegan: exclude parmesan cheese
*To make gluten free: serve on large slices of zucchini or summer squash

 

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