The Saratoga Farmers’ Market is piling up with succulent vine-ripened tomatoes. Combine them with other produce from the market including onion, garlic and basil for this gold medal bruschetta.
This recipe comes from Sandra Foster, the owner of the Village Pizzeria & Ristorante in East Galway. Sandra is known as a restaurateur who uses fresh local produce whenever possible, so it’s worth the trip out to the Village Pizzeria on Route 29 to try her bruschetta, if you’re not going to make your own.
Gold Medal Bruschetta
1 baguette
6 large vine-ripened tomatoes*
1 large sweet onion*
1 tablespoon sea salt
6 cloves garlic*
1 cup chopped fresh basil*
½ cup extra virgin olive oil
Balsamic vinegar glaze to drizzle
Slice baguette into 2 inch thick pieces, brush with olive oil and bake 4 minutes in a 375 degree oven. Set aside. Chop tomatoes and onion, place in a bowl and sprinkle with salt. Let this set while chopping garlic to release the juices from the tomatoes. Chop garlic, add to tomato mixture along with basil and olive oil, gently mix together. Let sit for at least 30 minutes to bring out the flavors. Spoon onto toasted baguette slices, drizzle with balsamic vinegar glaze. Makes 12 servings.
Nutrition per serving: 230 calories, 11 g fat, 1.5 g sat. fat, 0 mg cholesterol, 460 mg sodium, 28 g carbohydrates, 7 g protein, 20% DV vitamin A and vitamin C.
This market recipe appears courtesy of Diane Whitten at Cornell Cooperative Extension and The Saratogian. Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.
For information about food and nutrition, contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email dwhitten@cornell.edu.
