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Bruschetta
New this year, we will have live cooking demonstrations by UofL Dining Services. Ellen Trahan, Aramark’s Sustainability Coordinator, said, “Each of our chefs will be creating a unique recipe using seasonal products, and will share cooking tips, skills, and recipe suggestions. Visitors to the market can chat with them, learn from them, and be inspired to craft a masterpiece in their own kitchen.”
Below is a recipe you can sample at GSFM on Thursday, June 6, 2019.
Bruschetta
- Servings: 12
- Prep Time: 10 min
- Chill Time: 30 min
- Serving Size: 2
- Cook Time: 5 min
Ingredients
- 1 loaf French bread
- 1 clove of garlic
- 1 ½-2 pounds tomatoes, diced small
- 6 tablespoons fresh basil, cut in to ribbons
- ¼ cup of olive oil
- Sea salt and pepper to taste
- Balsamic syrup (optional)
Directions
- In a large mixing bowl combine tomatoes, oil, basil, salt, and pepper. Let sit in refrigerator for 30 minutes.
- Cut loaf of bread in to 24 slices. Place bread on a baking sheet.
- Toast under a broiler on both sides until lightly browned. As soon as the second side of the bread is toasted, swipe garlic clove once across the top of each piece of bread.
- Let tomato mixture come to room temperature. Spoon a bit of tomato mixture on to each piece of bread. Drizzle each with balsamic syrup if desired and serve.
