Bruschetta, 2 Ways

Recipe by Elena Palermo.

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.

Prep Time

10 minutes

Cook Time

20 minutes


4 Servings


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


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.