Market Fresh Bruschetta with Yegua Creek Farm Baguette
By Market Chef Maggie Perkins
Bruschetta Salad Topping
1 pint cherry tomatoes, quartered (Bernhardt Family Farms)
2 cloves garlic, minced (JBG Organics)
1/2 bunch, each, fresh basil and Italian parsley, washed, dried well, and chopped (JBG Organics)
Zest of whole small lemon
Juice of 1/2 small lemon
2 T extra virgin olive oil
1 T balsamic vinegar
Salt and freshly ground pepper to taste
Combine all ingredients, above, and allow to sit for 20-30 minutes at room temperature.
1 Yegua Creek Baguette, sliced on the diagonal
1 clove garlic
Drizzles of extra virgin olive oil
Cover a large baking sheet with bread slices. Drizzle over all, lightly, extra virgin olive oil. Toast under broiler until golden, turn and toast opposite side. Remove from oven.
Spear garlic clove horizontally with fork tines. “Paint” each slice with the whole clove while bread is warm, on one side.
Note: No stove? No problem! Simply pan toast in a heavy pan (cast iron yields best results) on the stovetop (but not a pan of a nonstick variety, which would prohibit toasting).
Mound salad atop toast. Alternately, serve toasts around a bowl of salad for diners to serve themselves.
Image Credit: Maggie Perkins