Tomato + Scallion & Basil Bruschetta

The first day of the Wakefield Farmer’s Market was beautiful, Mother Nature gave us a beautiful day and Farmer Dave’s and Kelly’s Farm Stand had the most gorgeous looking produce.

I could not resist making two recipes for this week’s demo so you can thank the long winter we’ve had for my excitement for fresh produce.

This simple tomato, scallion and basil bruschetta is such a versatile accompaniment. Serve it over tacos, burgers, and grain bowls.

You may just end up even drinking up the juices at the bottom of the bowl like one of the customers did this afternoon when all the samples were over.

You just can’t fake lip-smacking good!

Serves 4-6

2-3 medium tomatoes
3-4 green scallions
1/2 cup chopped basil
2 tbs. extra virgin olive oil
1 clove of garlic
salt and pepper to taste

1. Wash and dice the tomatoes
2. Clean and trim the scallions, removing any grit and chop finely, using the green and the white portions
3. Julienne the basil, you can also use any tender green stems
4. Peel and microplane the garlic into a paste into a bowl
5. Mix all the ingredients into the bowl and set aside for 15-20 minutes for the flavors to blend