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Wednesday, August 18, 2010

Recipe: Tomato Squash Bruschetta

Here's another recipe from last week's Farm Fresh newsletter.

I used homemade whole wheat bread instead of the baguette called for in the recipe.  It seemed to work just as well and made it a bit healthier.  I also simply used the oven at 450 degrees rather than the broiler setting.

I will say that this bruschetta was delicious! 

Tomato & Squash Bruschetta


  •   8roma (plum) tomatoes, chopped
  • 1/2 cup summer squash, chopped
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese


  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the roma tomatoes, squash, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.


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