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Harvest Bruschetta

August 29, 2012

It was harvest time at the Common Threads Garden this week. Tomatoes, swiss chard, kale, oregano, basil and chives were all on the menu for the day. The children seemed apprehensive with the ingredients at first……..however ………..they all loved the results!! Healthy eating tastes good!!!!!!!

Harvest Bruschetta  (adapted from a Common Threads recipe)

1 1/2 cups swiss chard or kale, minced

1 cup tomatoes, chopped

3 tablespoons basil, chopped

2 tablespoons oregano, chopped

1 clove garlic, minced

1/2 cup grated parmesan cheese

Salt and pepper

3 tablespoons olive oil

1 tablespoons balsamic vinegar

1 French baguette, sliced thin and toasted

Combine chard, tomatoes, basil, garlic, cheese, salt, pepper, olive oil, and vinegar in a medium size bowl. Allow mixture to marinate while you prepare the french baguette. Lightly brush the thin slices of bread with olive oil and place in oven at 325 degrees til lightly toasted. (approximately 10 minutes) Arrange toast on a serving platter and top with the bruschetta mixture.

Tightly roll chard leaves then thinly slice.

The kids cooking in the Common Threads Garden.

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