We have a Farmers’ Market in our town on Tuesday, Thursday, and Saturday mornings on the downtown square. I personally prefer to do my actual shopping on Tuesday or Thursday, and keep Saturday for walking around with the family, getting the girls’ faces painted, buying flowers, and people watching.
So the kids and I went this morning and picked up a ton of beautiful, multi colored, cherry tomatoes. Then, we dropped by Little Bread Co., my very favorite local bakery, to get a baguette. I knew just what I was going to do with them……
Farmers’ Market Tomato Bruschetta (adapted from PW’s Marinated Tomatoes)
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons sugar
1/2 teaspoon salt
freshly ground black pepper
2 whole green onions, sliced
9 whole basil leaves cut into a chiffonade (roll ’em up longways and then cut into strips)
2 cloves garlic, finely minced
1 pound tomatoes, cut up
1 whole baguette sliced
goat cheese, to garnish
Mix the oil, vinegar, herbs, and spices, and add tomatoes. Allow to marinate 2-3 hours or longer.
Slice baguette, drizzle with olive oil. Broil for 2-3 minutes, until they start to brown. Turn them and broil for 2-3 more minutes. Top each piece of bread with the tomatoes, using a spoon to allow for some extra juice to drop onto the bread. Garnish with goat cheese.
