This month, Sara and Ed from Squash Blossom Farm, share with of a delicious recipe for grilled bruschetta. Head to the Wood River Valley Farmers Markets in Hailey and Ketchum to pick up locally grown fresh heirloom tomatoes and basil from Squash Blossom or one of the many other produce vendors. Hint, find a vendor by visiting our farm and ranch page and use the local certification filter to sort by “farmers market vendors.” Don’t forget to also pick up some fresh bread from Hillside Grain or Hangar Bread!
Sara and Ed’s recipe for Grilled Bruschetta is easy to follow and doesn’t require any inside cooking. It’s perfect for a hot summer day! Plus, grilling the bread lends a nice charred flavor to the sweet basil and rich ripe tomatoes. Enjoy this summertime favorite and come back each month for a new recipe from Squash Blossom Farm!
Grilled Bruschetta
- 1 loaf French bread, cut into ¼-inch slices
- 1 tablespoon extra-virgin olive oil
- 1 pound heirloom tomatoes, diced
- ⅓ cup chopped fresh basil
- 1 ounce Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1 tablespoon good quality balsamic vinegar
- 2 teaspoons extra-virgin olive oi
- l¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Preheat grill. Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Grill bread on medium heat until golden, about 5 minutes, turning halfway through. Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl. Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper. Serve immediately and enjoy!