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New Meal Monday: Bruschetta

July 17, 2017

At our stores, sometimes we like to do little demonstrations and provide some samples for our customers. We do this, because we think maybe we can inspire someone to try something new, or try a new twist on something they've been making for years. Or maybe we can show them a new tool or gadget they didn't know they needed.  If nothing else, it gives us a chance to talk about food, and everyone loves free samples.
We usually try and make things seasonally relevant, so while tomatoes aren't fully in season yet here in Vermont, its coming soon, so we figured we'd get people prepared for when they're gardens are over run with fresh tomatoes! We got just about everything we needed at our farmer's market the morning of the demonstration so everything was fresh. There's a variety of different recipes out there, but the most important thing for good bruschetta is fresh ingredients! 

What you need:

  • 1 baguette
  • 2 teaspoons roasted garlic, very finely minced
  • 3 tablespoons extra-virgin olive oil
  • 1⁄4 cup grated parmesan cheese
  • 2 1⁄2 cups minced tomatoes (I like variety of Roma, Plum, Grape. If you only want one, use Roma)
  • 1⁄3 cup sliced fresh basil
  • 2 tablespoons balsamic vinegar
  • 1⁄2 teaspoon salt
  • 1 teaspoon fresh ground pepper

How you'll do it:

  • Combine all ingredients (except for baguette) in large bowl and mix well, let sit for 15-20 min.
  • Slice baguette into pieces (about 1/2" to 1" thick). Lightly toast pieces of baguette (I like to put on grill on low heat)
  • Spoon mixture onto pieces of baguette, and enjoy (As a bonus, sometimes I like to sprinkle chevre on top)
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