Ok, maybe it's more like backyard raised garden bed to table. But if you allow me to call it a "farm" I'll love you forever. :)
This weekend I did a big harvest of cherry tomatoes and peppers. I ran out of the house Saturday afternoon for a photo shoot and asked Aaron to think of something fun we could make for dinner with our harvest bounty. When I returned the best smell greeted me as I walked in the door. Aaron whipped up this amazing bruschetta and I'm here to share with you the recipe.
one sweet or vidalia onion
1 1/2 cups fresh cherry tomatoes or vine ripened
1 cup fresh green pepper
3 tablespoons olive oil
salt (to taste)
fresh ground pepper
diced garlic- 2 cloves
1 tablespoon balsamic vinegar
To start, simmer sliced onions and sliced peppers on low in a little olive oil until they are soft. Salt to taste. Set aside.
In bowl, combine tomatoes (chopped or whole), vinegar, salt, and fresh ground pepper. Set aside.
Slice baguette into 3/4 inch slices.
On a cookie sheet, toast sliced french baguette in oven at 350 degrees til just golden brown.
Once golden brown, pull them out of the oven, drizzle with olive oil on one side, sprinkle diced garlic, spoon onion and pepper mixture onto bread next. And then spoon tomato mixture. Garnish with chopped basil and fresh ground pepper.
Then EAT! Now we just have to use up those adorable baby carrots....