Tomato Bruschetta

By: Co+op, stronger together

Recipe Information
Total Time: 10 minutes
Servings: 4

The winter holidays are upon us! If that means more entertaining, and more family meals for you, it’s a great time to work on appetizers and small bites to keep the party lively. Right now, our Produce department is featuring a special on organic roma tomatoes, so pick up a few, grab a baguette from our bakery, and brush up your bruschetta!

Ingredients

• 1 pound roma tomatoes, seeded and diced

• 1 red onion, diced

• 1 1/2 tablespoons fresh basil, chopped

• 1 1/2 tablespoons fresh parsley, chopped

Dressing

• 1 tablespoon olive oil

• 1 1/2 teaspoons balsamic vinegar

• 3/4 teaspoon red wine vinegar

• 1/2 teaspoon garlic, chopped

• 1/2 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 375° F.

2. In a small bowl, whisk all dressing ingredients together. Set aside.

3. In a large bowl, combine tomatoes, onion, basil, and parsley. Toss with dressing.

4. Slice baguette into 1" slices, place the slices on a baking sheet and bake until bread is lightly toasted, about three minutes.

5. Top each slice with the tomato mixture and serve.

Prosciutto and Grilled Nectarine Salad

By: Co+op, stronger together

Total Time: 30 minutes
Servings: 6

Grilling caramelizes and intensifies the sweetness of nectarines in this outstanding salad. It can easily be made vegetarian or vegan, too. Check out our suggestion for prosciutto substitutes in the tips section.

Ingredients

• 6 nectarines, halved and pitted

• 1/4 cup olive oil, divided

• 1/4 cup orange juice

• 2 tablespoons balsamic vinegar

• 1 teaspoon Dijon mustard

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 4 cups arugula

• 1 cup fresh basil, coarsely chopped

• 3 ounces thinly sliced prosciutto, chopped

Preparation

1. Heat the grill to high. Brush the cut sides of the pitted nectarines with olive oil. When the grill grate is hot, use tongs and paper towels to rub vegetable oil on the grate. Place the nectarines, cut side down, on the grill. Cook until marked, about 2 minutes, then turn. Cook for 1 minute longer, just to soften. Remove to a plate to cool.

2. In a cup, whisk the remaining olive oil, orange juice, balsamic vinegar, Dijon mustard, salt and pepper. Reserve. In a large salad bowl, place the arugula and basil and about half of the dressing and toss to mix. Top with prosciutto and grilled nectarines. Drizzle the remaining dressing over it all and serve immediately.

Serving Suggestion

This sweet and salty salad makes a great accompaniment to grilled chicken kebabs, for a colorful, satisfying meal with lots of bold flavors. Add extra nectarines to the grill; slice into wedges and refrigerate for a delicious topping to your breakfast bowl, or serve with ice cream.

Tips & Notes

There are many ways to make this salad vegetarian or vegan. Try any of these in place of the prosciutto:

• For a vegetarian option, try cubed soft cheeses like mozzarella, brie or fontina

• For a vegan option, try any type of olives or nuts like pistachios, almonds or walnuts (with or without salt or toasting)

Nutritional Information

200 calories, 11 g. fat, 10 mg. cholesterol, 600 mg. sodium, 19 g. carbohydrate, 4 g. fiber, 3 g. protein