City Feed has some truly lovely local tomatoes right now from Five College Farms in Hadley! Both heirloom and on the vine tomatoes are featured in this deliciously fresh, garlicky bruschetta. Classic White Batard from Fornax bread makes a great base for the bruschetta- Fornax delivers to City Feed daily so you know it’s always fresh!
1 lb heirloom tomatoes
1 lb tomatoes on the vine
1/2 c chopped fresh basil
1/8 c chopped spring onions
2 T olive oil
3 T white or apple cider vinegar
Salt and pepper
Pinch sugar
6-7 cloves minced garlic
1 batard or baguette
3 T butter
1/2 c balsamic vinegar
Drizzle honey
Wash and dice your tomatoes, then lightly salt, mix, and place in a strainer over a bowl or sink. Let sit for 30 minutes, then drain liquid and lightly rinse the tomatoes. Mix drained tomatoes with basil, onions, 1 T olive oil, the apple cider vinegar, sugar, 3-4 cloves minced garlic, and salt and pepper to taste. Refrigerate until serving.
Slice batard on the diagonal. Place butter and remaining 1 T olive oil together with the rest of the minced garlic (2-3 cloves) in a small pan. Bring to medium heat until butter is melted and the garlic is fragrant but not browning. Remove from heat and strain to remove the garlic. Add this garlic to the tomatoes (in addition to the raw garlic already in there). Set oven to broil on high. Brush both sides of the bread slices with the garlic infused butter, then broil until crisp and lightly browned, flipping halfway through the cooking time.
Put balsamic and honey in a pan on medium heat. Whisking often, continue to heat until reduced by half. The glaze should coat the back of a spoon nicely. It will continue to thicken a bit after you remove it from heat, so err on the side of thinner rather than thicker. Remove from heat and siphon into a small container.
Assemble the bruschetta: spoon tomato mixture onto bread slices, then drizzle glaze over the bruschetta. Enjoy!
Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!
