Blistered Tomato Basil Bruschetta
8 oz Cherry Tomatoes, whole from the Well Fed Community Garden
8 oz local diced tomatoes from Parker Farm
2 oz fresh basil chiffonade
2 tsp dry basil
2 – 3 cloves garlic, finely chopped
1/2 cup olive oil, we are using Nocellara EVOO from Peak Olive Oil right around the corner
1 tsp salt
½ tsp ground black pepper
Basil Microgreens from Kali’s Goodness
Sweet Hominy Cheese from Paradox Farm
French bread Crostini

Procedure:
1) Using a pre-heated, non-reactive skillet on high heat, dry sauté the cherry tomatoes until they
are charred and well blistered.
2) Place all ingredients, except crostini, into a bowl and mix well.
3) Allow to chill in the refrigerator for at least an hour for flavors to mingle and develop, overnight
is best.

For the crostini:
1) Slice the French bread into ¼ to half inch rounds, brush with olive oil and toast in oven or broiler
until lightly browned.
2) Serve the tomato mixture on top of the crostini and garnish with a little micro basil and grated
cheese.

Additions and subtractions: For some additional fun you can add many things to your mix. For example,
top the crostini with a little fresh mozzarella for a creamy addition. If you like more or less garlic go for
it. It’s a free for all really.

Also, don’t stop with vegetable. Feel free to add some finely diced salami or soppressata (amazing and
available from Bell Farm).