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.

Grilled Vegetable Antipasto

Entertaining is easy when you have delicious ingredients to work with! Fresh vegetables, grilled or roasted in the oven make for a delightful pairing with your favorite cheese and spreads.

Grilled Vegetable Antipasto

By: Lynne Vea

Total Time: 
25 to 30 minutes

Servings: 
6-8 appetizer portions

Ingredients

• 1/4 cup extra virgin olive oil

• 1/4 cup finely chopped fresh basil

• Squeeze of fresh lemon, plus wedges for serving

• Salt pepper to taste

• 6 to 8 small carrots, peeled

• 1 cup organic snap peas (don’t remove the stems)

• 1 small organic zucchini, sliced diagonally into 1/2-inch thick pieces

• 1 small red bell pepper, seeded and cut into strips

• 4 tomatoes, cut in half lengthwise

• 6 to 8 fingerling potatoes, boiled for 15 minutes and cut in half

• Basil sprigs, to garnish

Preparation

1. Combine the olive oil, basil, citrus juice and the sea salt and pepper in a bowl. Toss the vegetables in this mixture to coat well. Add a little extra olive oil if you need it.

2. Preheat a gas grill to high or build a bed of hot coals. Grill the vegetables, turning once or twice, until grill marks appear and the color pops. Don’t overcook them, as they will continue to cook slightly after you have removed them from the grill. Arrange the vegetables on a platter and serve with any of the additional items below. Garnish with wedges of lemon and whole sprigs of basil.

Serving Suggestions

Accompany all of this bounty with some freshly baked bread and a Mediterranean dip-like hummus and you have a gorgeous tribute to the season!