Bruschetta, 2 Ways

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Summary

Yield
Servings
SourceRecipe by Elena Palermo.
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Description

A classic Italian appetizer great for any summer evening. Elegant and simple flavors make this a crowd pleaser! Make together or separate. The measurements below make enough topping for about 6 slices each.

Ingredients

1/2 teaspoon
salt
1/4 teaspoon
pepper
1 tablespoon
olive oil
1
baguette, French (For a local option, try Red Hen Bakery)
1 cup
tomato, cherry (quartered)
1 tablespoon
basil (chiffonade)
1/2 tablespoon
olive oil
1 teaspoon
balsamic vinegar
1/8 teaspoon
salt
1/8 teaspoon
pepper
5
radishes, pink (sliced thin)
6 teaspoons
pesto (pre-made For a local option, try Windstone Farm Garlic Scape Pesto))
1/2 cup
microgreens

Instructions

For the baguette:

With a serrated knife, cut the baguette into 1/2’’ slices. Place on baking sheet and drizzle with 1 Tbsp olive oil and ½ tsp salt and ¼ tsp pepper. To cook, place bread slices on the grill, rotating sides until crust is crispy and light brown, or place sheet tray in oven and roast at 450 F for 6-7 minutes.

To top:

Recipe #1

Take a spoonful of the tomato mixture and place on top of baguette slices. Add more fresh basil if desired.

Recipe #2

Spread 1 tsp of pesto onto one slice of baguette. Place 2-3 fresh radishes on top of pesto. Sprinkle microgreens on top to finish.