Bruschetta: Tomato and Microgreen Blend

These crisp, fragrant, delicious snacks will impress your guests and have them coming back for more! (Makes 12-16 servings Prep Time 45 Minutes)

Bruschetta: Tomato and Microgreen Blend

Ingredients

• 1 Local Acre loaf of Dipping Bread or 1 French bread baguette sliced thinly

• ½ cup olive oil

• ½ cup of Balsamic Vinegar2 Roma tomatoes, diced in small pieces

• ½ cup sweet onion, chopped finely

• ¼ cup of broccoli microgreens, chopped finely

• 1 Tablespoon chopped fresh basil (reserve leaves for garnish)

• 1 teaspoon fresh garlic

• ⅛ teaspoon salt

• ⅛ teaspoon ground rosemary

• ½-¾ cup shredded mozzarella

Directions

In a mixing bowl, blend all vegetables, greens and spices (reserving some basil leaves for garnish) with the Balsamic vinegar. Let marinate for 20-30 minutes. When vegetables are done marinating, preheat oven to 400* Arrange bread slices on a baking sheet and brush with olive oil. Place the baking sheet in the oven for 3 to 5 minutes until the bread becomes lightly browned and crisp. Remove from the oven and sprinkle with mozzarella cheese. Top with a spoonful of the vegetable mix and, if desired, another sprinkle of cheese. Pop back into the oven or microwave to melt cheese when ready to serve. Place bruschetta on a serving platter and garnish with fresh basil leaves.