The better the bread, the better the bruschetta! Get some nice hearty Italian bakery bread & slice it ½” thick. Lay out on a cookie sheet & crisp in a 450 degree oven, turning once. Good for BBQs—grill the bread! 1 loaf bread, grilled or toasted (see above) 3 c. heirloom tomato, small dice 2 sm. onions, small dice 3 cloves minced raw garlic ½ c. extra-virgin olive oil salt & pepper, to taste ½ lb squash, small dice 2 Tbsp. chopped fresh basil and/or parsley
Preheat oven to 400. Toss squash in a little olive oil, ¼ tsp. salt, & one clove garlic. Roast in a single layer in oven until it turns a deep golden color, turning once. Meanwhile, chop the tomato into a bowl. With a slotted spoon, scoop the tomato into another bowl, leaving the juices behind (save for soups or just drink it up with a little salt). Combine the solid tomato with onion, herbs, salt & pepper & rest of the garlic. Add roasted squash when it’s done. Brush bread generously with olive oil. Pour the rest of the oil into the vegggie mixture. Taste. Adjust salt & pepper. Spoon it onto the bread, leaving juices behind. Serve immediately.
Recipe created by former Eatwell CSA manager, Tom McElderry