This past Saturday Myrtle Eats Fresh Community Chef Roisin Wisneski made this gorgeous seasonal version of an old Italian favorite, Bruschetta. Adding beets and using a seasonal green she was able to get the majority of her ingredients at the Fort Greene Greenmarket located at Washington Park and Dekalb Avenue every Saturday 8AM - 5PM. Try the recipe at home!
• 1 loaf French bread
• 3 cloves garlic, mashed and minced, or 3 teaspoons garlic paste
• 2 baseball sized tomatoes, or 1 quart cherry tomatoes
• 1 baseball sized beet, washed and peeled
• 1 bunch Swiss chard, totsoi, or spinach
• Optional: 2 tablespoons chopped olives
• Balsamic vinegar for drizzling
• Salt and pepper to taste
1. Dice the tomatoes into small cubes (¾ inch), discarding the water and seeds as you go.
2. Dice the washed and peeled beet into small cubes (½ inch).
3. Stack the washed greens and cut into one inch squares, discarding the fibrous stalks.
4. Slice the French bread into ¾ inch slices.
5. In a medium bowl, mix diced tomatoes, diced beets, and greens. Add olives if using. Toss with olive oil, salt and pepper.
6. Drizzle or brush the bread slices with olive oil. Toast on a baking sheet in the oven, on an indoor or outdoor grill, or on a skillet on the stovetop for a minute or two until toasty.
7. Spread and rub the garlic into the toasted bread.
8. Assemble your sandwiches: spoon about a tablespoon of the vegetable mixture on each slice of bruschetta.
9. Drizzle with balsamic vinegar and any herbs you like.
Serve immediately. Store leftover toppings and bread separately so they do not get soggy.
If you would like to invite a Myrtle Eats Fresh Community Chef to one of your community events contact Kassy Nystrom at 718-230-1689.