Upcoming Events


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.


  • Servings: 12            
  • Prep Time: 10 min   
  • Chill Time: 30 min
  • Serving Size: 2        
  • Cook Time: 5 min


  • 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)


  1. In a large mixing bowl combine tomatoes, oil, basil, salt, and pepper. Let sit in refrigerator for 30 minutes.
  2. Cut loaf of bread in to 24 slices. Place bread on a baking sheet.
  3. 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.
  4. 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.

Stay connected TwitterFacebook LinkedIn YouTubeInstagram